How to make Vegan Thai Red Curry Paste
Today I am sharing the recipe of how to make vegan Thai red curry paste that is very easy to make, very versatile and can be used or paired with variety of foods to enhance the flavor.This is so full of flavors, spicy, perfect for curries, soups, sauces, and more.
Servings 1 Cup
Ingredients
- 15 Garlic cloves
- 15 dried red chilies
- 1 Onion finely chopped
- 3 teaspoon coriander seeds
- 3 teaspoon cumin seeds
- 1 teaspoon black pepper
- 3-4 teaspoon lemon juice
- 1 Lemon zested
- 2 tablespoon ginger paste grated
- 4 tablespoon lemongrass stalks
- 3 tablespoon coriander leaves stems tender
- salt to taste
Instructions
- De seed dry chilies and soak it in hot water to soften for 20 minutes.
- Meanwhile roast coriander seeds, cumin and pepper on low heat until aromatic for about 2 minutes.
- Drain out water from the chilies
- grind the dry spices and lemon zest.
- Add chilies, pulse them few times
- Add ginger, garlic, lemon grass, lemon juice, salt and stems of fresh coriander leaves and grind until smooth.
- If required add bit of liquid in which chilies were soaked, to facilitate the blending.
- Its done. Taste test and adjust the salt accordingly.
- It will be spicy and tangy, but balances out once added to the food.
Notes
1. Traditionally galangal is used but ginger works best for this recipe.
2. Original recipe calls for shallots but I have used onions
3. You can always substitute Kaffir lime leaves with fresh lemon juice.