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Thai Red Curry Paste

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This homemade red curry past is so easy! Nail this recipe today, and you’ll have a delicious recipe for homemade Thai Red Curry

Ingredients

  • Purple onion – 1/3 cup, minced
  • Ginger – 1 thumb size piece of fresh ginger root, peeled and coarsely chopped
  • Whole coconut milk – 3 tablespoons whole (not lite) coconut milk
  • Garlic – 2 tablespoons, coarsely chopped
  • Lemongrass – 2 tablespoons dried lemongrass
  • Tomato paste – 2 tablespoons
  • Lemon juice – 1 tablespoon
  • Brown sugar – 1 teaspoon
  • Cumin – 1 teaspoon, ground
  • Coriander seed – 3/4 teaspoons, ground
  • White pepper – 1/4 teaspoon, ground
  • Chili – 1/4 teaspoon dried chili
  • Cinnamon – 1/4 teaspoon, ground

Instructions

  1. Ready? This is the EASY AS PIE part. Toss everything into a blender and whizz it around into a paste. That’s it. Done and done.
  2. Store it in a glass jar or container for up to three weeks as you journey through recipes that use red curry paste.

Notes

Allergens: milk