Spicy Red Curry Paste
by Minimalist Baker
Easy red curry paste requiring just 1 blender or food processor and 10 minutes to prepare! Spicy, flavorful, perfect for curries, soups, sauces, and more!
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Prep: 5mins Cook: 5mins Total: 10mins
- 18 kcal
- Carbohydrate content
- 1.9 g
- Fat content
- 1.2 g
- Fiber content
- 0.3 g
- Protein content
- 0.2 g
- Saturated fat content
- 0.1 g
- Serving size
- 1 two-Tbsp servings
- Sodium content
- 50 mg
- Sugar content
- 1.1 g
- Unsaturated fat content
- 1 g
- 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 medium red bell pepper* ((seeds removed and chopped))
- 2-4 medium red chilies
- 1 stalk lemongrass ((root and tip trimmed, then chopped))
- 1 heaping Tbsp fresh ginger or galangal ((or 1-2 tsp ground ginger))
- 3 cloves garlic ((skins removed))
- 1 Tbsp fresh turmeric ((or 1 tsp ground turmeric))
- 1/2 tsp sea salt ((plus more to taste))
- 3 Tbsp lemon juice
- 1 medium lime, zested and juiced ((~3 Tbsp or 45 ml juice as original recipe is written))
- 6 stalks green onions ((sliced // or sub 1/2 cup diced shallot per 6 stalks green onion))
- 2-3 Tbsp avocado or grape seed oil ((sub water if avoiding fat))
- 1 Tbsp 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!