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Red Thai Curry Paste vegan

Red Thai Curry Paste - vegan

The Balanced Kitchen
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Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people

Ingredients
  

  • 2 red chillies
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 6 whole black peppercorns
  • 1 tsp mild chilli powder
  • 3 large shallots
  • 3 inches fresh root ginger
  • 5 cloves garlic
  • 1 tbsp lemongrass paste
  • 1 large bunch fresh coriander leaves
  • 1 zest lime peel
  • 1 juice lime
  • 1 tsp salt
  • 1 tsp brown sugar
  • 1/2 tbsp tamarind paste

Instructions
 

  • Start by assembling all of the ingredients together.
  • Next, peel the shallots and roughly chop, wash, de-stem and de-seed the chillies, peel the ginger and roughly chop, peel the garlic.
  • Place the prepared ingredients into a food processor with a chopping blade, and add all remaining ingredients - process until you reach a textured paste consistency.
  • Store in a suitable container with a tight fitting lid, in the fridge for up to a week.  Use 1-2 heaped spoonfuls of the paste per person when making a curry.
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