Thai Red Curry Paste

PREP TIME 5minutes minutes

COOK TIME 5minutes minutes

TOTAL TIME 10minutes minutes

Servings  (2-Tbsp servings)

Course Sauce

Cuisine Gluten-Free, Thai-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 10 DaysCook Mode

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Ingredients

US Customary – Metric

• 1/2 tsp coriander seed (or ground coriander)
• 1 tsp cumin seed (or ground cumin)
• 1/2 tsp black peppercorns (or 1/2 tsp ground black pepper)
• 1 medium red bell pepper* (seeds removed and chopped)
• 2-4 medium red chilies (more or less depending on preferred heat | I used cherry bomb, but Thai red chilies are preferred // stems removed)
• 1 stalk lemongrass (root and tip trimmed, then chopped)
• 1 heaping Tbsp fresh ginger or galangal (or 1-2 tsp ground ginger)
• 3 cloves garlic (skins removed)
• 1 Tbsp fresh turmeric (or 1 tsp ground turmeric)
• 1/2 tsp sea salt (plus more to taste)
• 3 Tbsp lemon juice
• 1 medium lime, zested and juiced (~3 Tbsp or 45 ml juice as original recipe is written)
• 6 stalks green onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion)
• 2-3 Tbsp avocado or grape seed oil (sub water if avoiding fat)
• 1 Tbsp maple syrup or coconut sugar (to balance heat)

Instructions

• If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.
• Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don’t have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
• To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener).
• Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time!
• Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
• Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
• This curry paste is ideal for curries, soups, sauces, salad dressings, and more!