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.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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