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Homemade Red Curry Paste photo

Red Curry Paste

This homemade Red Curry Paste is a flavor-packed essential for Thai dishes! Easy to make and incredibly versatile, it’s a must-try!
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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

  • Food processor or blender
  • Knife
  • Cutting board
  • Measuring spoons
  • Storage Container

Method
 

  1. Start by washing and prepping all your ingredients. Remove the seeds from the red bell pepper and chop it into small pieces.
  2. Chop the lemongrass into small pieces. Peel the garlic cloves and set them aside.
  3. In your food processor, add the diced red bell pepper, chopped red chilies, lemongrass, ground ginger, garlic, ground cumin, ground turmeric, ground coriander, ground black pepper, kosher salt, lemon juice, lime zest, lime juice, and sliced green onions.
  4. Drizzle in the avocado oil and blend everything together until you reach a smooth and cohesive paste. You may need to scrape down the sides of the bowl a couple of times.
  5. Taste your paste and adjust any flavors as needed. If you prefer a slightly sweeter taste, add the optional coconut sugar. Blend again to incorporate.
  6. Transfer the red curry paste to an airtight container. It can be stored in the refrigerator for up to two weeks or in the freezer for up to three months.

Notes

  • Store in an airtight container in the refrigerator for up to two weeks.
  • For longer storage, freeze in ice cube trays for up to three months.
  • Adjust the heat level by varying the number of red chilies used.