Vegan Thai Red Curry Paste

by Edward Daniel
Caption of Vegan Thai Red Curry Paste. Image by Edward Daniel (c).

Vegan Thai Red Curry Paste; a spread infused with fiery chillies, floral lemongrass, citrus galangal, kaffir lime leaves and lemony coriander seeds.

Baste yourself. And, feel empowered.

This paste will burst your belief that vegan food can’t be simple to put together.

Make this:

  • When you fancy having your own Thai Red Curry Paste parked in the fridge and just add some coconut milk to make a wee curry
  • When you’ve got the lads over for games night and need to rustle up a quick dish to go with your bevvies
  • When you fancy a Far Eastern night in front of the fire with your beau/belle with a nice curry

Vegan Thai Red Curry Paste was inspired by attending Thai Restaurant and wanting to create my own homemade vegan condiment to intoxicate the soul.

It forms a great base for curries and other dishes. Instead of shrimp paste, this is my vegan substitute. Oil makes a great preservative.

Vegan Thai Red Curry Paste is vegan condiment, paleo and raw.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Vegan Thai Red Curry Paste. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 12 dry red chillies
  • 6 shallots
  • 1 lemongrass
  • 4 cloves of garlic
  • 3-inch galangal
  • 6 kaffir lime leaves
  • 2tsp dry kelp (about 2g)
  • 1tsp coriander seeds
  • 1tsp cumin seeds
  • 1tsp peppercorns (I use red)
  • 4tbs olive oil


  1. Mince the lemongrass in the grinder with the galangal. Transfer to a high-speed blender with the rest of the ingredients. Use a tamper stir stick as necessary. Return to the grinder to fine grind.
  2. Transfer the Thai Red Curry Paste to a sterilised jar and use as necessary. Keep refrigerated and use within a month.


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