Thai Red Curry Paste 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
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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
Prep Time: 10 minutes Total Time: 10 minutes Yield: 4 oz 1 x 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 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. Store it in a glass jar or container for up to three weeks as you journey through recipes that use red curry paste. 