Because one can never have enough curry, obviously. This recipe is simple, requiring just 1 food processor (or blender) and 10 minutes to prepare!
About Red Curry Paste
Red curry paste is a versatile and flavorful base for a variety of Thai dishes. In its most basic form, it consists of red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste (source). The following is our inspired (but not traditional) plant-based version, using ingredients that are easier to find in the US. For a more authentic version, check out this recipe from Temple of Thai.
How to Make Red Curry Paste
The base for this inspired version is red bell pepper, red chilies, garlic, ginger, and green onion or shallot. Our paste is less potent than most because we add bell pepper, which makes it more mild. But for a more pungent, spicy paste, double up on spicy chilies and skip the bell pepper. Spices come in the form of turmeric, coriander, cumin, sea salt, and black peppercorn. And for a little acidity, I used both lime and lemon juice as well as lime zest. After all of that takes a whirl in the food processor, you have gorgeous, insanely flavorful red curry paste on your hands perfect for just about any dish you hope to infuse with curry flavor (in my world, that’s just about everything). I hope you all LOVE this curry paste! It’s: SaucySpicyInsanely flavorfulEasy to makeExtremely versatile& So delicious!
How to Use It
This curry paste would be perfect for my Spicy Red Lentil Curry, 1-Pot Sweet Potato & Kale Curry, Spicy Red Curry Cauliflower “Wings”, Thai Yellow Coconut Curry with Mango, Coconut Red Curry with Chickpeas, Coconut Curry Ramen, and Curry Spiced Cashews! If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!
