Vegan Thai Red Curry Paste
An umami-packed vegan Thai Red Curry paste that has uses far beyond just curry! Use this deliciously spicy paste in soups, fried rice, scrambled eggs, stews and a whole lot more.
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
- 13 dried chillies
- 1 red bird's eye chilli (optional)
- 2 banana shallots roughly chopped
- 4 cloves garlic peeled
- 1 stalk lemongrass top and bottom trimmed off
- 15 grams ginger or galangal
- 1 handful fresh coriander
- 1 tbsp vegetarian fish sauce
- 1/2 tsp seaweed flakes
- 1 tbsp lime juice
Instructions
- Deseed your dried chillies by chopping off the tops of each and shaking out the seeds. Place them into a bowl and cover with about 300ml boiling water. Let soak for about 20-30 minutes while you get on with the rest of the ingredients.
- In a frying pan over medium heat add the cumin, coriander, and black peppercorns and toast for a couple of minutes until fragrant. Add to a spice grinder or pestle and mortar and grind to a powder.
- Add the bird's eye chilli, shallots, garlic, lemongrass, ginger/galangal, fresh coriander, vegetarian fish sauce, seaweed flakes and lime juice to a blender or food processer along with the spice mix and the rehydrated chillies and around 50ml of the soaking liquid.
- Blitz and add more of the chilli soaking liquid if necessary until everything comes together as a paste.
- Your paste is now ready for using! This amount will make around 6 servings of Thai Red Curry.