Thai Red Curry Paste

You will never use store-bought red curry paste again after making this; it’s delicious and healthy with antiviral, antibacterial & immune supportive ingredients. 

 

This curry paste is quick if you have a decent blender, throw in all the ingredients and blend; it takes less than a minute in a high-speed blender.  It is worth investing in a quality high-speed blender is like having your very own sous chef and cuts down on your kitchen time dramatically!  

  • Prep 10mins
  • Cook Time 0
  • Difficulty Low
  • Servingmakes 3 cups
  • Anti Bacterial

    Recipes have foods, herbs & spices with antibacterial properties. These plants have compounds that fight infections are healing, preventative & antibiotic.

  • Antiviral

    Recipes have foods, herbs & spices with antiviral properties. Antiviral herbs have compounds that fight viral infections and boost our immune system.  Antiviral foods and herbs examples ginger, garlic, oregano, thyme, mint, cinnamon, clove, echinacea, elderberry.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Immune Support

    Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections.  Foods high in antioxidants, vitamins and minerals support our immune functions.  Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.

  • Oil Free

    Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.

Ingredients

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  • 10 garlic cloves - peel
  • 2 lemongrass stalks - peel + chop
  • 2-4 thai chillies - whole
  • ¼ cup fresh ginger = 4" | 10cm
  • 3-4 kaffir lime leaves - remove leaf rib
  • 4 tbsp tomato paste
  • 4 tbsp fish sauce | vegan alt*
  • 1 fresh red bell pepper - chopped
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Method

Thai Red Curry Paste

 

WASH + peel and chop ingredients.

 

ADD ALL ingredients to a blender and blend until you have a very smooth paste.

 

SERVE as the base for Thai Red Curry.  Use as a marinade for tofu or other protein. Make Thai style dip or hummus.

 

STORE in a jar in the fridge for a week.  FREEZE in cup size batches for longer-term storage,  CANNING, if you are into preserving you can cook the paste then can it.

Tips + Suggestions

SPICY Hot; this paste is supposed to be spicy.  It is a base sauce that you will be adding other ingredients to make a curry, dip or marinade.

 

SWAP Thai Red Chillies for other chillies, adjust quantity to how spicy you like it.  

 

SWAP FISH SAUCE use vegan alternative or use soy sauce.