Easy Red Curry Paste
Easy Red Curry Paste
Ingredients
- ½ tsp ground coriander or seeds
- 1 tsp ground cumin or seeds
- ½ tsp pepper or peppercorns
- 1 red capsicum seeds removed and chopped
- 2 fresh chili
- 1 lemongrass stalk root and tip trimmed, then chopped
- 1 tsp ground ginger
- 3 cloves garlic
- 1 tbsp ground turmeric
- ½ tsp salt plus more to taste
- 3 tbsp lemon juice
- 1 lime zested and juiced (~3 Tbsp or 45 ml juice)
- 6 spring onion stalks
- 2-3 tbsp avocado oil sub water if avoiding fat
- 1 tbsp maple syrup to balance heat
Instructions
- If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.½ tsp ground coriander, 1 tsp ground cumin, ½ tsp pepper
- Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don’t have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
- To a food processor (or blender with a narrow base), add crushed spices, red capsicum, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener).½ tsp ground coriander, 1 tsp ground cumin, ½ tsp pepper, 1 red capsicum, 2 fresh chili, 1 lemongrass stalk, 1 tsp ground ginger, 3 cloves garlic, 1 tbsp ground turmeric, ½ tsp salt, 3 tbsp lemon juice, 1 lime, 6 spring onion, 2-3 tbsp avocado oil, 1 tbsp maple syrup
- Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time!
- Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
- Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
- This curry paste is ideal for curries, soups, sauces, salad dressings, and more!
Video
Login to add notes.
Nutrition Per Serving
My Meal Planner
Hot Recipes
Top Posts
Mindful Eating – Feel Great and Lose Weight!
Introduction We’re in unusual times. It’s more important to focus on health than ever before. Stress can lead to poor eating habits. It’s no secret that many people turn to food during times of high anxiety. This can result in overeating and poor food choices. Food...
Intuitive Eating – Simple Steps to Gain Peace, Freedom, and Health with Food
Introduction One of the first challenges anyone has after deciding to make healthy living a priority is figuring out what to eat. Eating can be a significant source of stress. Consider how stressful each of the following can be: Forcing yourself to eat healthy food...
Meal Plans
Showing all 2 results
-
Focus: Clean Eating
Duration: 2 Weeks
Avg. Calories Per Day: 2,000
Daily Recipes: Breakfast, Lunch, a Snack, and Dinner
-
Focus: Clean Eating
Duration: 1 Week
Avg. Calories Per Day: 2,000
Daily Recipes: Breakfast, Lunch, a Snack, and Dinner
