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Red Curry Paste
Servings 12 tbsp
Ingredients
- 1/2 tsp coriander seed
- 1 tsp cumin seed
- 1/2 tsp black peppercorns
- 1 red bell pepper seeds removed and chopped
- 3 red chilies stems removed
- 1 stalk lemongrass root and tip trimmed, then chopped
- 1,5 tbsp ginger fresh
- 3 cloves garlic skins removed
- 1 tbsp turmeric fresh
- 1 tsp sea salt
- 3 tbsp lemon juice
- 3 tbsp lime
- Zeste of 1 lime
- 6 stalks green onions (sliced
- 3 tbsp avocado
- 1 tbsp maple syrup
Instructions
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If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn!
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Once seeds are toasted, add to a mortar and pestle and loosely crush. Set aside.
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To a food processor, add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup.
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Blend / mix until a paste forms, scraping sides down as needed. The lemongrass might be difficult to grind at first, but give it time!
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Taste and adjust the flavor as needed.
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Note: This curry paste is ideal for curries, soups, sauces, salad dressings etc.
Recipe Notes
Base on a recipe by the author: Minimalist Baker / https://minimalistbaker.com