Vegan Thai Red Curry Paste
Main ingredient for a Thai Red Curry this red curry paste is quick, vegan & gluten free: an absolute staple to give extra character to your favourite plant based dishes.
Sometimes making sauces and dips at home from scratch can result in a way better version that the ones from the shops. It can be indeed tailored to our unique taste, needs and dietary requirement.
I’m sure many of you out there are already aware how challenging can be finding a Thai curry paste that is suitable for vegans, as the largest part of the ones available in the shops contain fish extract or sauce.
I don’t know if you have tried it yet or already searched for it, but make our own vegan version of this versatile sauce it’s extremely easy my friends.
It is also:
– ready in seconds
– cheaper than store bought
– easily adjustable to our taste
I’m sure you’ll be amazed to know that this recipe really comes together in seconds and it can be used straight away in curries, soups, stir fry and any other dishes of your choice!
Considering the amount you’ll get when you buy all the ingredients separately this product is way better value for money compared to buying a ready made sauce from the store.
Once ready, you can store the red curry paste into a glass jar in the fridge for up to two weeks.
You can also store freeze into ice cubes and store in the freezer for several months. When you need it you can simply pop a cube or two into your hot curry base, and it will melt within seconds!
Alternatively you can even fill sterilized jars with the paste and boil in water (with their lids securely on) for 20-30 minutes; this way you’ll have an homemade preserve that will last in your cupboard for years!
But now let’s see how to make this Thai inspired paste!
How to make Vegan Thai Red Curry Paste
The recipe for this Thai red curry paste only requires two easy steps:
1) prepare the ingredients
2) place in a blender and blend until smooth
…and here is how easily this homemade curry paste comes together!
You cannot not give it a try 🙂
Vegan Thai Red Curry Paste
Ingredients:
1/2 Red Pepper (washed, deseeded and chopped)
2 Thai Chillies (red bird’s eye)
2 Green Onions (or scallions/spring onions)
2 Garlic Cloves
1 Lemon Grass Stalk
1 Lime (zest + juice)
1/2 Lemon (zest + juice)
1 inch piece Galangal (or Ginger)
1/2 tbsp Palm Sugar (or Maple Syrup or Brown Sugar)
1 tsp Coriander (ground)
1/2 tsp Turmeric (ground)
1/2 tsp White Pepper (or black, ground)
Method:
1. Wash well all the vegetables and citrus.
2. Deseed the red pepper and chop it, cut the lemon grass and green onions in 1 inch pieces, ground both the garlic cloves and the galangal root, peel the zest of the lime and 1/2 lemon off, and finely chop the hot peppers.
3. Combine all the prepped ingredients to a blender bowl, squeeze the juice of both the lime and the lemon, add all the remaining spices and the palm sugar.
4. Blend until smooth and use straight away.
Why not also try:
– Thai Green Curry with Crispy Sesame Tofu
– Vegan Pad Thai with Cashews
– Vegan Thai Drunken Noodles
– Tofu Puffs in Asian Vegan Mushroom Sauce
– Korean Tteokbokki with Peppers
– Vegan Chinese Dumplings (Jiaozi)
– Vegan Paneer Makhani
– Sweet and Sour Pineapple Tofu with Veggies
– Cauliflower and Leek Curry
– Green Split Lentil Dahl
If you liked this recipe? Let me know with a comment in the section below 
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with love, Adriana.
