This vegan Thai red curry paste is fresh, zingy and warming! It can be stored in your fridge in an air tight container with a layer of oil on top for 2-3 weeks or alternatively frozen down in in little portions.

To make this vegan I have replaced the Shrimp paste that is usually found in Thai pastes with a few drops of soy sauce, this will balance the flavours with a little salty kick. This recipe will produce enough paste for a least 10 curries.

AuthorJustin GillamCategory, , DifficultyBeginner

Yields1 Serving
Prep Time20 mins

 3 Red chillies, cut in half and remove seedsclick
 200 g Shallots, peeled and choppedclick
 50 g Garlic, peeled click
 20 g Ginger, peeled and roughly choppedclick
 2 Limes, juice and zestclick
 20 g Coriander stalksclick
 2 Lemongrass stems, root end removed and roughly chopped
 1 tsp Cumin, ground
 2 tbsp Paprika
 4 tbsp Vegetable oil
 6 tsp Soy sauce

1

Get all of your ingredients together and place in your blender.

Set to a high speed and for 5-6 minutes, stopping now and again to scrap the sides down. It is ready when you have a nice smooth paste.

Ingredients

 3 Red chillies, cut in half and remove seedsclick
 200 g Shallots, peeled and choppedclick
 50 g Garlic, peeled click
 20 g Ginger, peeled and roughly choppedclick
 2 Limes, juice and zestclick
 20 g Coriander stalksclick
 2 Lemongrass stems, root end removed and roughly chopped
 1 tsp Cumin, ground
 2 tbsp Paprika
 4 tbsp Vegetable oil
 6 tsp Soy sauce

Directions

1

Get all of your ingredients together and place in your blender.

Set to a high speed and for 5-6 minutes, stopping now and again to scrap the sides down. It is ready when you have a nice smooth paste.

Thai red curry paste