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bowl of red thai curry paste

Thai Red Curry Paste Recipe VEGAN

This authentic red curry paste recipe has traditional ingredients and omits the shrimp paste for a VEGAN twist! Incredibly flavorful and beautiful for soups, curries, sauce, and many more dishes to elevate and excite. Better than store-bought!
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Course: Condiment, Sauce, Soup
Cuisine: Thai
Keyword: chili, red curry paste, spicy, Thai chili, vegan recipe
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 5 servings
Calories: 33kcal

Equipment

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.

Nutrition

Nutrition Facts
Thai Red Curry Paste Recipe VEGAN
Amount per Serving
Calories
33
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Sodium
 
118
mg
5
%
Potassium
 
56
mg
2
%
Carbohydrates
 
4
g
1
%
Fiber
 
0.4
g
2
%
Sugar
 
0.4
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
2
mg
2
%
Calcium
 
12
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.