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


  • 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.

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