Red Curry Paste

Homemade curry paste is the best- it's fresh, delicious, and contains no added chemicals or preservatives! It's simple to make, all you need is 15 minutes and a blender. Make a big batch and store it in the freezer for easy, healthy meal-prep. My recipe is inspired by my travels in Thailand. Use shallots, a red bell pepper, chilies, garlic, ginger, galangal, lemongrass, lime juice, and spices. You can make a variety of recipes with the curry paste such as Massaman curry, vegetable red curry, pineapple curry... Be looking forward to my Thailand Recipe Ebook for more healthy, innovative Thai cuisine recipes using red curry paste!

Vegan I Gluten Free

Serves: ~1 cup

Time: 15 minutes

2 medium shallots, chopped

1 red bell pepper, chopped

1-2 chilis, chopped (optional)

2 stalks lemongrass, chopped*

1-2 inch piece ginger, grated

1-2 inch piece galangal, grated

3 cloves garlic, chopped

2 limes, juiced

1 tbsp. maple syrup or honey

1 tsp. cumin powder

1/2 tsp. turmeric powder

1/2 tsp. salt

1/2 tsp. pepper

*Remove the outer layers from the lemon grass. Chop the white part of the stalk, ~6 inches on the end.

Add all ingredients to a blender and mix until smooth. You may need to stop and scrape down the sides occasionally.

To adjust consistency, add water 1 tbsp. at a time.

Store 2-3 days in the fridge or 1 month in the freezer.

It's perfect in my Massaman Curry recipe!

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