Easy spicy Thai red curry paste recipe (vegan)
Discover the art of crafting homemade Thai red curry paste, allowing you to tailor flavors to your dietary preferences and desired spice level. This versatile paste offers a fresher, additive-free alternative to store-bought options, delivering authentic taste and a culinary canvas brimming with possibilities.
Ingredients
- 10 Thai red chili peppers if using dried, soak them first
- 5 shallots
- 1 inch piece of ginger
- skin of 1/2 kaffir lime optional
- 2 leaves kaffir lime recommended but optional
- 4 cloves garlic
- 1 stalk lemongrass use only the white parts
- 1 tbsp cilantro stems
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
Instructions
- Begin by toasting the cumin seeds, coriander seeds, and black peppercorns in a pan over medium heat for about 2-3 minutes until they become fragrant. Allow them to cool before proceeding.
- Once cooled, transfer all the ingredients, including the toasted spices, into a food processor. Grind everything until you achieve a smooth, wet paste. It's important not to add water to the paste, which could shorten its shelf life and alter its consistency.
- Once the paste is ready, store it in a clean jar and place it in the refrigerator. It can be kept for up to 1 week.
- For an extra burst of flavor, consider adding 1 teaspoon of shrimp paste into the mixture.