Vegan Red Thai Curry Paste is a twist on a core ingredient in Thai cuisine, bringing together bold flavors of chilies, herbs, and spices. This flavor-loaded recipe forms the backbone of many beloved Thai dishes, like Red Curry, Tom Yum, and even stir-fries. This red Thai curry paste offers a versatile and harmonious balance of heat, depth, and fragrance, making it a must-have for anyone wanting to explore the world of Asian cooking. Don’t stop there! This vegan red curry paste is great for coconut milk recipes and so much more.
Table of contents
What is Vegan Red Thai Curry Paste?
Red Thai Curry Paste, or Prik Gaeng Phet in Thai, is a concentrated blend of red chilies, garlic, galangal, lemongrass, kaffir lime leaves, and other aromatic herbs and spices. It usually has shrimp paste…so for a VEGAN version all that happens is omitting that last ingredient.
- used as a base for numerous Thai dishes, adding heat, richness, and vibrant color
- typically blended with coconut milk to create flavorful sauces, soups, and curries
- signature color comes from the dried red chilies used, giving it a medium-hot spice level compared to the milder yellow curry or the more intense green curry
- traditionally pounded in a mortar and pestle, but modern kitchens can use food processors for convenience
A Brief History of Thai Curry Paste
- Origins: Thai curry pastes have evolved over centuries, influenced by neighboring regions such as India and Malaysia, incorporating spices brought by traders. The key ingredients, however, remain locally sourced in Thailand.
- Regional Differences: Southern Thailand often uses more coconut milk, while northern versions may be spicier and less creamy. Red curry is one of the most famous, next to green and yellow curries.
- Modern Use: Today, curry pastes can be made from scratch or purchased pre-made. Even with store-bought versions, adding fresh ingredients can elevate the dish and make it taste homemade.
Ingredients
Being that I love vegan red curry…I feel a trip to the Asian market is extremely worth it to seek out these ingredients, make a batch, and savor the flavor of vegan Thai red curry for many future servings. While the recipe for Red Thai Curry Paste may vary depending on regional preferences, here are the key ingredients for a vegan version:
Aromatics
- 1/2 cup Dried red chilies: The heart of the paste, providing heat and color. Soak in warm water 10-15 minutes.
- 1/4 cup Lemongrass: Adds a citrusy, fragrant undertone. Use only tender, white bottom stalk. Fine mince.
- 5-6 cloves Garlic: Adds pungency and warmth.
- 2 tbsp or thumb of Galangal: A relative of ginger. Use ginger if you cannot access this ingredient.
- 1 Shallot: Sweet and mild, they give the paste depth.
- 1/2 tbsp Kaffir leaves: Chop. Brings a sharp, aromatic citrus flavor. Use lime zest as a sub if you cannot access these.
Spices
- 1/2 tsp White peppercorns: For a mild peppery heat.
- 1/4 tsp Coriander seeds: Toasted for a nutty, earthy flavor.
- 1/4 tsp Cumin seeds: Adds depth and a slightly smoky taste.
- 1/4 tsp Salt: Enhances and balances the flavors.
Other Ingredients
- 1/2 tbsp Oil (vegetable or coconut): To help the paste come together smoothly.
Equipment
- Large Mortar and pestle: The traditional method for making Thai curry paste and it will take a while, as well as hand stamina.
- Food Processor: For a quicker, easier option. (I use the Breville immersion blender set with a mini food processor and immersion handheld blender. Works amazing.)
- Spatula: To scrape down the sides of your processor or blender.
- Knife and cutting board: For prepping the ingredients.
Instructions
- Prepare the chilies: Soak the dried red chilies in warm water for about 15 minutes, until softened. Drain and set aside.
- Toast the spices: In a small dry pan, toast coriander seeds, cumin seeds, and white peppercorns over low-medium heat until fragrant, about 2-3 minutes. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle.
- Blend everything: Grind the lemongrass and garlic first. Then, add the soaked chilies and all the other aromatics and spices blend in a food processor until a smooth, cohesive paste forms. This may take 10-15 minutes of pounding by hand or several minutes in a food processor.
- Store: Transfer the paste to an airtight, glass container. It will keep in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Notes & Tips
- Adjust the spice level: The number of chilies used will dictate the heat of the paste. If you prefer a milder paste, reduce the amount of chilies or use milder varieties like Kashmiri chilies.
- Freshness is key: The best vegan red Thai curry paste comes from the freshest ingredients. If possible, use freshly toasted spices and fresh lemongrass, galangal, and lime leaves for optimal flavor.
- Use what you have: If you can’t find galangal, you can substitute it with ginger, though the flavor won’t be exactly the same. Similarly, if kaffir lime leaves aren’t available, you can use lime zest.
- Make a big batch: Curry paste freezes very well, so consider making a larger batch and freezing it in small portions. This makes it easy to use whenever you’re ready to cook. Use a silicone ice cube tray to make quick servings.
Add-ins & Variations
- Different chilies: Try experimenting with other dried chilies to adjust the heat and flavor. You can use bird’s eye chilies for more heat or milder varieties if you want a less spicy paste.
- Herbal boost: Add fresh Thai basil or cilantro stems to the paste for a burst of freshness.
- Nutty twist: Add a tablespoon of roasted peanuts or cashews for extra richness.
- Traditional version: Add shrimp paste for a more authentic red Thai curry paste if you are non-vegan.
How to Use & Serve
How to use this Red Thai Curry Paste vegan recipe is easy and straight forward. Firstly, it’s more flavorful to take the paste and sauté it prior to adding stock or coconut milk. Always let the paste have time to cook so the flavors develop.
Also, this incredibly versatile recipe can be used in a wide variety of dishes. Here are some popular ways to incorporate it into your meals:
- Thai Red Curry: Combine the paste with coconut milk, vegetables, and your choice of protein (chicken, shrimp, tofu) for a classic red curry.
- Soups: Use it as a base for soups like Tom Yum or Thai Coconut Soup for an extra layer of flavor.
- Stir-fries: Add a spoonful to your stir-fried vegetables or noodles for a punch of Thai flavor.
- Marinades: Mix the paste with coconut milk, soy sauce, and lime juice to create a marinade for grilled meats or seafood.
- Sauces: Blend it into peanut sauces or dips for a spicy twist.
Non-Traditional ways to use vegan red Curry paste
- Add it to lentil curry or a vegan chickpea dish for high protein and more exciting flavors.
- Sauté into vegan kung pao tofu for an extra spicy kick.
- Try it with coconut poached fish.
- Add to the coconut broth of Ginataang Kalabasa (with or without shrimp) for a mouthwatering squash and coconut dish.
- Pescatarians, try the paste in coconut poached fish! No regrets here!
Questions
How spicy is Red Thai Curry Paste?
Red Thai Curry Paste has a moderate-high heat level (hotter if you have lower spicy-tolerance). The spice comes mainly from the red chilies, but you can adjust the amount of chilies to make it milder or hotter depending on your taste.
Can I use store-bought curry paste?
Absolutely! Store-bought paste is a convenient option and can save time. However, enhancing it with fresh ingredients like garlic, lemongrass, and lime zest can make it taste more homemade. This is the best vegan Thai red curry paste that beats any store bought product.
What if I can’t find kaffir leaves?
The kaffir lime is very important for an authentic flavor to the red curry. Expect the flavor to be altered without this ingredient.
How long does homemade Red Thai Curry Paste last?
Homemade curry paste can last up to 2 weeks in the fridge and up to 3 months in the freezer. Store it in an airtight container to keep it fresh. Use small ice cube trays for easy freezing storage and portioning.
Is Red Thai Curry Paste gluten-free?
This recipe is gf and vegan.
Can I substitute Red Thai Curry vegan Paste in recipes that call for other curry pastes?
Yes, you can substitute it in many recipes, though the flavor profile will be different. Green curry paste is hotter and has a more herbal taste, while yellow curry paste is milder and turmeric-based.
Enjoy the adventure of Thai and Asian cooking with this vibrant, versatile paste and make your dishes more vibrant, aromatic, colorful, and lip-smacking!
Thai Red Curry Paste Recipe VEGAN
Equipment
- mortar and pestle optional
Ingredients
- 1/2 cup Dried red chilies Soak in warm water 10-15 minutes.
- 1/4 cup Lemongrass Use only tender, white bottom stalk. Fine mince.
- 5-6 cloves Garlic
- 2 tbsp Galangal Use ginger if you cannot access this ingredient.
- 1 Shallot
- 1/2 tbsp Kaffir leaves Use lime zest as a sub if you cannot access these.
Spices
- 1/2 tsp White peppercorns
- 1/4 tsp Coriander seeds
- 1/4 tsp Cumin seeds
- 1/4 tsp Salt
Other Ingredients
- 1/2 tbsp Oil vegetable or coconut: To help the paste come together smoothly.
Instructions
- Prepare the chilies: Soak the dried red chilies in warm water for about 15 minutes, until softened. Drain and set aside.1/2 cup Dried red chilies
- Toast the spices: In a small dry pan, toast coriander seeds, cumin seeds, and white peppercorns over low-medium heat until fragrant, about 2-3 minutes. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle.1/4 tsp Coriander seeds, 1/4 tsp Cumin seeds, 1/2 tsp White peppercorns
- Blend everything: Grind the lemongrass and garlic first. Then, add the soaked chilies and all the other aromatics and spices blend in a food processor until a smooth, cohesive paste forms. This may take 10-15 minutes of pounding by hand or several minutes in a food processor.1/4 cup Lemongrass, 5-6 cloves Garlic, 2 tbsp Galangal, 1 Shallot, 1/2 tbsp Kaffir leaves, 1/4 tsp Salt, 1/2 tbsp Oil
- Store: Transfer the paste to an airtight, glass container. It will keep in the fridge for up to 2 weeks or in the freezer for up to 3 months.
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