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 homemade… It forms a great base for curries and other dishes. As you will know, I make ingredients and condiments from scratch.  I use kelp instead of shrimp paste. This is my vegan substitute. I use oil to act as a preservative. It is really easy to make this paste – all it is mixing all the ingredients together. Really, there is nothing like homemade Thai Red Curry Paste.

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

Ingredients

  • 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

Instructions

  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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