Thai Red Curry Paste (Vegan)
Once you start making your own Curry Paste, you can start adding it to different dishes to add umami and make them extremely delicious.
Servings: 6 portions
Calories: 48kcal
Ingredients
- 10-15 Bird's eye chillis
- 1 tablespoon coriander stems
- 2 lemongrass stalks
- 3 garlic cloves finely chopped or crushed
- 2 shallots
- 1 tablespoon galangal finely chopped
- 2-3 kaffir lime leaves
- 1 teaspoon miso paste
- 1 teaspoon white peppercorn
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Using gloves, cut the chillies down the side with scissors, remove the seeds, finely slice them and leave them soaking while you prepare the rest of the ingredients.
- Add into the food processor or blender the white and green ingredients: Shallots roughly chopped, lemongrass finely sliced (just the thicker part), garlic cloves, galangal roughly chopped, kaffir lime leaves stem removed and finely chopped, and coriander stems. Blend all these ingredients until you have a consistency that already looks like a paste. Keep pushing the ingredients down with a spatula and blending further if needed.
- Add the chillies and blend until you have a red paste. Make sure the chillies are well blended. This may take a couple of minutes.
- Add the spices, sea salt and miso paste. Blend one last time until all the ingredients are perfectly blended and you have the right consistency.
- The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
Notes
- If your paste is too dry, you can add a splash or water or soy sauce.
- If your paste is too moist, you can add some more chillis, spices, or galangal.
Nutrition
Calories: 48kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 434mg | Potassium: 303mg | Fiber: 2g | Sugar: 5g | Vitamin A: 725IU | Vitamin C: 109mg | Calcium: 27mg | Iron: 1mg