Thai red curry paste is super easy to make, versatile and super delicious. Red pepper, sundried tomatoes and shallots make this recipe extra delicious. Loaded with turmeric, ginger, lime juice+ zest, and lemongrass, this paste tastes pretty authentic and you can freeze it in smaller portions then thaw and enjoy for a ridiculously quick mid-week meal.
Keyword vegan, gluten free
Prep Time 15minutes
Author Active Vegetarian
1shallot(or 1/4 cup chopped purple onion)
1medium red bell pepper(seeds removed and chopped)
4sundried tomatoes(washed and rehydrated for 5 min)
1 stalk fresh lemongrass(or 3 tbsp frozen prepared lemon grass, available in Asian stores)
1-2red chillies (stems removed, could be replaced with 1/2 to 1 tsp. cayenne pepper)
1thumb sized piece of ginger(peeled and sliced)
1" piece of turmeric(or 1 tsp ground turmeric)
1tspground cumin(could also use cumin seeds)
1/4tspground black pepper(could also use 1/4 tsp. black peppercorns)
1/2 tsp sea salt
1tbspcoconut sugar (or maple syrup)
1-3tbsp thick coconut milk(depending on how thick you want the paste; reserve remaining for cooking the curry)
1organic lime zest + juice
1/4 tsp cinnnamon(optional)
Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little more coconut milk to help blend ingredients.
Keep in mind that the paste will taste very strong, but will mellow when you add all the other curry ingredients (vegetables, chickpeas, coconut milk, etc).
The recipe is completely customizable depending on the desired heat level. Our variation can be considered about a “medium” heat level. For “mild” omit the red chillies, and for “hot” use 3 red chillies and add 1/2 teaspoon ground cayenne pepper (or to taste).
This recipe makes about 12 ounces (around a cup and a half) of curry paste, so you can keep some in your fridge (it will last about a month) and freeze the leftovers.