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!
Zest and Juice of 2 limes
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.
Place all ingredients into a food processor and blend until you have a chunky paste.
Store in an airtight container in the fridge for up to 1 week, or freeze in 4 tbsp portions for up to 3 months.