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
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 oz
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.