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Vegan Thai Red Curry Paste in a glass bowl on a white table with chillies, coriander leaves and galangal root focus on a copper spoon hold with left hand from the top left corner
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Vegan Thai Red Curry Paste

This quick, vegan & gluten free Thai inspired red curry paste is an absolute staple to give extra character to your favourite plant based dishes.
Prep Time5 minutes
Course: Sauce
Cuisine: Asian
Servings: 6 servings
Calories: 18kcal
Author: Adriana Z.

Ingredients

  • ½ 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
  • ½ Lemon zest + juice
  • 1 inch piece Galangal or Ginger
  • ½ tablespoon Palm Sugar or Maple Syrup or Brown Sugar
  • 1 teaspoon Coriander ground
  • ½ teaspoon Turmeric ground
  • ½ teaspoon White Pepper or black, ground
Metric - US Customary

Instructions

  • Wash well all the vegetables and citrus.
  • 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 ½ lemon off, and finely chop the hot peppers.
  • 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.
  • Blend until smooth and use straight away.

Nutrition

Calories: 18kcal | Carbohydrates: 5g | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 24mg | Calcium: 11mg