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!

Ingredients

  • 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

Instructions
  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.

© LAUREN CARIS COOKS. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.