We made Green Curry Paste last week. Now, let’s break out the Red Curry Paste!
Because one can never have enough curry, obviously.
This recipe is simple, requiring just 1 food processor (or blender) and 10 minutes to prepare!
The base is red bell pepper, red chilies, garlic, ginger, and green onion or shallot.
Spices come in the form of turmeric, coriander, cumin, sea salt, and black peppercorn. And for a little acidity, I used both lime and lemon juice as well as lime zest.
After all of that takes a whirl in the food processor, you have gorgeous, insanely flavorful red curry paste on your hands perfect for just about any dish you hope to infuse with curry flavor (in my world, that’s just about everything).
I hope you all LOVE this curry paste! It’s:
Easy to make
& So delicious!
This curry paste would be perfect for my Spicy Red Lentil Curry, 1-Pot Sweet Potato & Kale Curry, Spicy Red Curry Cauliflower “Wings”, Thai Yellow Coconut Curry with Mango, Coconut Red Curry with Chickpeas, Coconut Curry Ramen, and Curry Spiced Cashews!
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!
- 1/2 tsp coriander seed (or ground coriander)
- 1 tsp cumin seed (or ground cumin)
- 1/2 tsp black peppercorns (or 1/2 tsp ground black pepper)
- 1 red bell pepper, seeds removed and chopped
- 2-4 red chilies (more or less depending on preferred heat | I used cherry bomb, but Thai red chilies are preferred), stems removed
- 1 stalk lemongrass, root and tip trimmed, then chopped
- 1 heaping Tbsp (3 g) fresh ginger or galangal (or 1-2 tsp ground ginger)
- 3 cloves garlic, skins removed
- 1 Tbsp (3 g) fresh turmeric or 1 tsp ground turmeric
- 1/2 tsp sea salt, plus more to taste
- 3 Tbsp (45 ml) lemon juice
- 1 lime, zested and juiced (~45 ml juice)
- 6 green onions, sliced or 1/2 cup diced shallot (80 g)
- 2-3 Tbsp (30-45 ml) avocado or grape seed oil (sub water if avoiding fat)
- 1 Tbsp (15 ml) maple syrup or coconut sugar (to balance heat)
- If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.
- Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
- To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener).
- Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time!
- Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
- Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
- This curry paste is ideal for curries, soups, sauces, salad dressings, and more!
*Recipe adapted from my Green Curry Paste.