Recipe- Flavorful Thai Red Curry Paste

Vegan Thai Red Curry Paste adds a punch not only to your favourite Thai Red Curry but there are so many things that you can do with this condiment. Flavourful, easy and adaptable recipe for Thai Red Curry paste with no shrimp or kind of meat. You won’t go back to the store bought package once you make it at home.

Fresh paste stays good for about a month in refrigerator. Store in an airtight jar/container.

For long storage you can freeze it ice cube trays or small portions and use as and when required. Stays good for about 3 months.

Ingredients

5-6 Whole Dry Red Chillies
1 medium Red Bell Pepper
1" Fresh Galangal / Ginger or 1-2 tsp paste
7-8 Garlic Cloves
1 stalk Fresh Lemongrass I used dried one
½-1 Peel of Kaffir Lime
Zest of 1 Lemon use in place of Kaffir Lime peel
1 tbsp Lemon Juice use in place of Kaffir lime peel
¼ Cup Coconut Milk
6-7 sprigs Fresh Coriander Leaves/Cilantro
5-6 Basil Leaves
1 tsp Cumin Seeds
¾ tsp Coriander Seeds
6-7 Peppercorns(Black/White/Colored)
1 tsp Sugar
Salt

Method

* Add all the ingredients in a blender/chutney grinder jar and grind to smooth paste.

* Refrigerate and store in an airtight container or freeze in small portions.