Red Curry Paste
Homemade vegan Thai red curry paste
Prep Time 10 minutes
Ingredients
- 10 dried red Thai chilis soaked in warm water for an hour
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon white peppercorns
- 1 teaspoon minced fresh turmeric
- 5 green onions white and light green parts chopped
- 1 tablespoon sea salt
- 4-8 fresh Thai red “bird” chilis*
- 1 red bell pepper stem and seeds removed
- 6 cloves garlic roughly chopped
- 3 stalks lemongrass trimmed, sliced thinly
- 2 tablespoons finely minced ginger
- zest of 2 limes
- 2 limes juiced
Instructions
-
Toast cumin, coriander seeds, and peppercorns in dry sauté pan until fragrant. Cool spices and grind spices finely in grinder.
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Drain the dried chilies.
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Add dried chilies, spices, green onions, salt, fresh chilies, bell pepper, garlic, lemongrass, ginger, lime zest and lime juice in a high-speed blender. Blend until a paste forms and it is very smooth.
Recipe Notes
*For a milder paste, use fewer fresh chilis and remove seeds
