A simple recipe for a quick, vegan red curry paste. Curry paste is a great base to have on hand for whipping up a delicious dinner in a pinch!
There are a few things which you can easily buy at the store, that I prefer to make at home. Hummus is one, sometimes vegetable stock, but always curry paste. To me, the extra effort for these things is totally worth it. You can definitely taste the difference when you’re using whole ingredients and keeping things fresh by avoiding all those added extras in the store bough versions.
Curry paste forms the base of so many dishes. For example, if all you have in the fridge are some leftover vegetables, with some of this vegan red curry paste stashed in your freezer and a little coconut milk, you have a delicious curry or soup, really quickly. It’s one of those life savers to keep on hand.
Most shop bought versions of curry paste contain fish sauce, so finding a vegan option is difficult. I’ve only ever found one brand that’s vegan friendly. Plus the homemade version doesn’t have any unnecessary added sugar or preservatives, so you know what you’re eating is good for you too!
Maybe the best part about curry paste? It takes literally 10 minutes to make. You simply toast the spices to release extra flavour (an extra step, but TOTALLY worth it) chop a couple of the ingredients up, and blitz everything in a food processor. You’ll get around 4 batches out of this recipe, so make it once and freeze it for a great quick fix when you need one!
Here are a few of my favourite recipes for using this red curry paste, and the recipe is just below!
Homemade Red Curry Paste
- 4 Red Chillies (deseeded)
- 4 tsp Coriander Seeds
- 2 tsp Cumin Seeds
- 3 stems Lemon Grass
- 2 tsp Fresh Ginger (peeled)
- 6 cloves garlic (peeled)
- Zest and Juice of 2 limes
- 2 tbsp Tomato Paste
- 2 tbsp Soy Sauce
- Toast the coriander seeds and cumin seeds in a dry frying pan on a medium heat for a couple of minutes until fragrant, tossing frequently. Grind up in a pestle and mortar afterwards.
- Place all ingredients into a food processor and blend until you have a chunky paste.
- Store in an airtight container in the fridge for up to 1 week, or freeze in 4 tbsp portions for up to 3 months.