Thai Red Curry Paste Recipe – Vegetarian
This aromatic curry Thai Red Curry paste is so easy to make and it makes such versatile gravy. Being a lover of Thai food, it has always been difficult for me to buy entirely vegetarian sauces or paste.
Servings: 4 people
- 2 tbsp. Cilantro roots/stem I used the lower fourth from a bunch of cilantro
- 1 tbsp. Coriander seeds Dry roasted
- 1 tsp Cumin Dry roasted
- 2 Cardamom Dry roasted
- 8 Thai red chilies
- 1 tbsp. Galangal Thai ginger (substitute – regular ginger)
- 4 cloves Garlic
- 1 medium Shallot
- ½ tsp Peppercorn
- 5 tbsp. Lemongrass
- 1 tbsp. Kaffir lime Leaves or zest (substitute zest of one regular lime)
- 1 tsp Salt
Deseed the red chilies and soak them in warm water for about 15 mins.
Roast the cumin, coriander, and cardamom separately in a pan until brown and fragrant.
Drain the red chilies and get all the other ingredients in a blender and grind with very little or no water.
The Thai Red Curry paste could be refrigerated for about a month or frozen for up to a year.
- Be sure to use the Thai red chilies because it gives a very deep red color and is way less spicy than the regular red chilies.
- Lemongrass is an ingredient that cannot be substituted or omitted. The lemongrass can be bought in excess and can be chopped and frozen for future use. It still retains its flavor after freezing.
Calories: 98kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 598mg | Potassium: 577mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1355IU | Vitamin C: 134mg | Calcium: 70mg | Iron: 4mg