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Homemade Red Curry Paste photo

Red Curry Paste

Elevate your dishes with this homemade red curry paste! Bursting with fresh flavors, it's easy to customize and perfect for any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Condiment
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small red bell pepper seeds removed and diced
  • 3 medium red chilies chopped
  • 1 stalk lemongrass root and tip trimmed, chopped
  • 1.5 teaspoons ground ginger
  • 3 cloves garlic peeled
  • 1 teaspoon ground cumin
  • 1.25 teaspoons ground turmeric
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon kosher salt
  • 2 tablespoons lemon juice
  • 1 medium lime zested and juiced
  • 5 stalks green onions sliced
  • 1 tablespoon avocado oil
  • 2 teaspoons coconut sugar (optional)

Equipment

  • High-powered blender or food processor
  • Measuring spoons and cups
  • Chopping board and knife
  • Spatula

Method
 

  1. Start by washing and preparing all your fresh ingredients. Dice the red bell pepper, chop the red chilies, and trim the lemongrass.
  2. In your high-powered blender or food processor, combine the diced red bell pepper, chopped red chilies, chopped lemongrass, ground ginger, garlic cloves, ground cumin, ground turmeric, ground coriander, ground black pepper, kosher salt, lemon juice, lime zest, lime juice, sliced green onions, avocado oil, and coconut sugar (if using).
  3. Blend the mixture on high until it reaches a smooth, paste-like consistency. If the mixture is too thick, you can add a little water or more avocado oil to help it blend.
  4. Taste your red curry paste and adjust the seasoning as necessary. If you like it spicier, consider adding more red chilies or a pinch of cayenne pepper.
  5. You can use the red curry paste immediately in your favorite recipes, or transfer it to an airtight container for storage.

Notes

  • Use fresh ingredients for the best flavor.
  • Adjust the spice level by varying the number of chilies.
  • Store in the refrigerator for up to a week or freeze for longer.