Thai Red Curry Paste

You will never use store-bought red curry paste again after making this; it’s a delicious oil-free, sugar-free and salt-free recipe 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!  

  • Serves makes 3 cups
  • Cooks in 0
  • Prep time 10mins
  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Anti Bacterial

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

  • SOS-Free Salt-Oil-Sugar-Free
  • 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.

  • 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.


Select ingredients ✔️ add grocery list

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



Thai Red Curry Paste


WASH + peel and chop ingredients.


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


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 and then can it.


Uses for Curry Paste
Thai Red Kabocha Pumpkin Curry with Chickpeas & Spinach
Thai Red Lentil, Pumpkin & Tofu Curry with Spinach

Thai Red Curry Squash, Tofu & Broccoli Soup
as a marinade for tofu or other protein.
make a Thai-style dip or hummus.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

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 a vegan alternative or use soy sauce.

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