Homemade Red Curry Paste (Vegan)
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!
  • 4 Red Chillies(deseeded)
  • 4tsp Coriander Seeds
  • 2tsp Cumin Seeds
  • 3stems Lemon Grass
  • 2tsp Fresh Ginger(peeled)
  • 6cloves garlic(peeled)
  • Zest and Juice of 2 limes
  • 2tbsp Tomato Paste
  • 2tbsp Soy Sauce
  1. 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.
  2. Place all ingredients into a food processor and blend until you have a chunky paste.
  3. Store in an airtight container in the fridge for up to 1 week, or freeze in 4 tbsp portions for up to 3 months.