THAI RED CURRY PASTE

I don’t know about you but I love  Thai food and for me there is nothing nicer than cooking it at home. With fresh ingredients like  lemongrass, ginger, chillies and coriander  in this Thai red curry paste, you’ll be wanting to make this on a regular basis. Not only does it taste great, but the smell is so good too.

It’s great to make extra Thai red curry paste and freeze it in portion sized serves ready on hand, for whenever you are in a hurry or time poor and you feel like eating Thai food.
 
For a vegan version I use Nuilife Vegan Fysh Sauce which gives it that authentic taste without needing to compromise on flavour. I don’t use shrimp paste as the ones I have seen have cornflour in them. but with or without there really isn’t much of a difference and I’m sure you won’t miss it.

Hope you like it as much as we do. Make sure to check out my seafood laksa recipe too. 

Make this paste in the food processor as it’s quick and easy, saving  both time and energy and once made will last a couple of weeks in the refrigerator or can be frozen too.

Also buying  a big bag of lemongrass stalks frozen are great to have on hand for whenever a recipe needs them and I chop them roughly and  throw them into the food processor while frozen.

I purchase the lemongrass  in bulk from my friendly grocer Mannie at Indo asian grocers in Belmont, Victoria. Keep a look out in your favourite Indian or asian food supply store. Also Mannie does post items, just not sure about frozen foods. I have his details under the book suppliers list on my website. You can also freeze lemongrass stalks yourself, especially if you find them at a great price or can grow them yourself.

THAI RED CURRY PASTE

INGREDIENTS

2 stalks Lemongrass
4 tablespoons Sambal Oelek
3 tablespoons fresh Ginger, grated
1 teaspoon White Pepper, ground
1 teaspoon Sea Salt
1/4 cup Garlic infused Olive Oil or 5-6 Cloves fresh Garlic, peeled and crushed
4 tablespoons Fish Sauce *
1 tablespoon Coriander seeds
2 teaspoons Cumin Seeds or Powder
12 (10grams) fresh Kaffir Lime Leaves
3 Long red Chillies
1-2 Spring Onions **

METHOD

Put into a food processor all the above ingredients and process until the mixture is  smooth.
You will need to turn off the food processor and scrape down sides of bowl a couple of times to make sure it all gets blended.

Makes approx  1 x 300gram jar

*For VEGAN OPTION – I used Nuilife Vegan Fysh Sauce made from aged and fermented Coconut Blossom Nectar.

*SPRING ONIONS – If you cannot eat the whole spring onion, then use the green leafy part only

CHICKEN LAKSA(Opens in a new browser tab)