Vegan Thai Red Curry Paste

Fresh, homemade curry paste is super easy to make – why buy the overpriced stuff in jars that contains all those hidden toxic ingredients described as numbers rather than real food? You won’t find flavour 621 on this ingredient list!

Ingredients   

4 garlic cloves

1 small white onion, peeled

20g peeled galangal

20g peeled ginger

4 long red chillies, deseeded

3 kaffir lime leaves

1/2 bunch fresh coriander stems (keep leaves for curry itself)

1/2 tsp turmeric

1 Tbsp ground coriander

1 Tbsp paprika

juice from 2 limes

50mL rice bran oil

Method

Put everything except the oil in a food processor a blitz to form a smooth paste.

Scrape down the sides, add the oil, then blend at a slower speed until it’s all combined and a little creamy.

The paste can be stored in the fridge for a week if you’re not using it immediately (See recipe for Vegan Red Thai Curry Veggies).

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