Easy Red Curry Paste
Ingredients
Spices
-
½
tsp
coriander seed (or ground coriander)
-
1
tsp
cumin seed (or ground cumin)
-
½
tsp
black peppercorns (or ground black pepper)
-
1
Tbsp
fresh turmeric (or ground turmeric)
-
½
tsp
sea salt (plus more to taste)
Vegetables and Fruits
-
1
medium
red bell pepper (seeds removed and chopped)
-
2-4
medium
red chilies (more or less depending on preferred heat)
-
1
stalk
lemongrass (root and tip trimmed, then chopped)
-
1
heaping Tbsp
fresh ginger (or 1-2 tsp ground ginger)
-
3
cloves
garlic (skins removed)
-
1
medium
lime (zested and juiced)
-
3
Tbsp
lemon juice
-
6
stalks
green onions (sliced or sub ½ cup diced shallot)
Oils and Sweeteners
-
2-3
Tbsp
avocado or grape seed oil (sub water if avoiding fat)
-
1
Tbsp
maple syrup or coconut sugar (to balance heat)
Instructions
- Toast whole coriander, cumin seeds, and black peppercorns in a skillet until fragrant.
- Crush the toasted seeds using a mortar and pestle or a rolling pin.
- In a food processor, combine crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest and juice, green onions, oil or water, and maple syrup.
- Blend until a paste forms, scraping down the sides as needed.
- Taste and adjust flavors as necessary, adding more lime, salt, chilies, or sweetener.
- Store the curry paste in a jar in the refrigerator for up to 10 days or freeze for longer storage.
Nutrition Facts (estimated)
Servings
24 (2-Tbsp servings)
Calories
18
Total fat
1.2g
Total carbohydrates
1.9g
Total protein
0.2g
Sodium
50mg
Cholesterol
0mg
You might also like