This curry paste creates a great base for quite a few dishes. Why exactly would you want to make your own curry paste instead of buying one from the store? There are several great reasons for investing your time and energy into making your own curry paste. For one like most homemade recipes, it’s far fresher than anything store-bought. Secondly, you have full control of the ingredients so you don’t have to compromise your whole food plant-based diet. Plus in a matter of 15 minutes, you can make a batch that will last you for months without the unnecessary preservatives and refined sugars!
Thai Red Curry Paste [Vegan]
- 1 shallot (or 1/4 cup chopped purple onion)
- 1 medium red bell pepper (seeds removed and chopped)
- 4 sundried tomatoes (washed and rehydrated for 5 min)
- 1 stalk fresh lemongrass (or 3 tablespoon frozen prepared lemon grass, available in Asian stores)
- 1-2 red chillies (stems removed, could be replaced with 1/2 to 1 teaspoon cayenne pepper)
- 4 garlic cloves
- 1 thumb sized piece of ginger (peeled and sliced)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin (could also use cumin seeds)
- 1/4 teaspoon ground black pepper (could also use 1/4 teaspoon black peppercorns)
- 1/2 teaspoon sea salt
- 1 tablespoon coconut sugar (or maple syrup)
- 1-3 tablespoons thick coconut milk (depending on how thick you want the paste; reserve remaining for cooking the curry)
- 1 organic lime zest + juice
- 1/4 teaspoon cinnamon (optional)
- Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
- If too thick, add a little more coconut milk to help blend ingredients.