Thai Red Curry Paste
A delicious and simple red curry paste. To create a fragrant red curry coconut base for vegetables or fish, simply fry 2-3 tbsp of curry paste for 2 minutes in a neutral oil and add 400 ml of coconut milk.
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NUTRITION PER SERVING (Read more)
Notes
Keep in the fridge for up to 3 days in an airtight container or freeze in a medium size container or a small jar for up to 1 month. Don’t forget to leave at least 5 cm space at the top to allow the contents to expand.
2 servings = 90g of paste
Ingredients
Instructions
Gather your ingredients.
Place the peppercorns, coriander and cumin seeds in a pan over a medium heat and toast for 1 to 2 minutes until fragrant and golden brown.
Allow the spices to cool, then add all the ingredients to a food processor bowl and blend until smooth paste.
Add a little hot water to loosen the ingredients if needed. Season with salt.
Keep in the fridge for up to 3 days in an airtight container or freeze in a medium size container or a small jar for up to 1 month. Don’t forget to leave at least 5 cm space at the top to allow the contents to expand.
Notes
Keep in the fridge for up to 3 days in an airtight container or freeze in a medium size container or a small jar for up to 1 month. Don’t forget to leave at least 5 cm space at the top to allow the contents to expand.
2 servings = 90g of paste