Vegan & soyfree Thai red curry paste

Easy to make recipe for Thai red curry paste by blending fresh ingredients like red chilies, lemongrass, galangal, garlic and tomato paste. And add some dried, ground spices like coriander, cumin and cardemom. A homemade curry not only enhances the authenticity of your Thai dishes but also ensures a fresher, more aromatic curry base. And this way you can customize the spicyness. And not least if all: no additives!

If you don’t have the time, energy or ingredients to make a paste yourself, this is a good store bought red curry paste.

Fresh herbs and spices

Making Thai food is not difficult. It may seem like a lot of ingredients. But the base ingredients are always the same. So when you get the hang of using thode ingredients, you will be able to cook without a recipe real soon. Just create and improvise with what you have. Keep in mind one basic rule: Thai food is preferably fresh. In contrast to for example Indian, where you use a lot of ground, roasted spices.

Blender

Traditionally, you make a Thai green curry paste by pounding the fresh ingredients in a mortar. But personally I use a food processor: it’s easier and quicker. can achieve similar results with less effort, making it accessible for home cooks. A foodprocessor with S- blades is less suitable to create a smooth paste.

Don’t add to much extra fluid

First start blending with just the lime juice and the spices and herbs (especially the cilantro) in small bits at a time. In a good blender this should do the trick. If not add some water or cucumber juice.

Storage

Its easiest to make more servings at once, otherwise it’s harder to blend. I usually make icecubes for 4 servings and store them up to 2 months. Two servings I use immediately and 2 servings I store for a maximum of 2 days.

Ingredients

A red curry is the basis for all curries and can vary a bit depending on the chef. The colour usually comes from red chili’s. Usually a variety of ground spices is added as well. It is a bit spicier and darker than the lighter green curry which has more lime, ginger and leafy herbs like cilantro. But a Thai recipe is more of a guidance than a strict to follow code. So I tried to use ingredients you probably will be able to buy even without Asian stores nearby. And feel free to adjust ANYTHING to taste!

  • Chili pepper – For a red curry you use red chili peppers. Preferably use different kinds: I usually take regular chili’s and small Thai chili’s. But if you just don’t have a lot of choice, any kind will do. How much you use is very personal. Just remember you can always add extra, but making it less spicy is harder! When it got easy too spicy anyway: add sugar and citrus juice.
  • Cilantro – I love the taste and it’s great to add. Use the stems for the paste and save the leaves for topping.
  • Thai basil – Has a bit deeper and darker taste than the sweeter and lighter ‘European’ basil. Where I live it can be hard to find though. You can use a mix of parsley, mint and sweet basil. Or leave it out.
  • Shallots – Red onions will do as well.
  • Garlic – Adjust the amount to taste.
  • Lime – Preferably you use fresh kaffir limes, but I don’t have those near me so I always use regular limes. You can use the juice ánd add the zest for a fresher taste. If so buy organic and wash thoroughly (with baking soda if you wish).
  • Lemongrass – Fresh stalks, you use the inside and you can cook the outer leaves with your curry (fish them out before serving).
  • Ginger – Freshly grated, you can also cook some slices with your curry (fish them out later).
  • Galangal – Freshly grated or cut into small chunks. If you can’t get your hands on it, use ground powder.

Fish sauce and shrimp paste

An authentic Thai curry paste is not vegan but contains fermented shrimp paste or fish sauce. Although I love those strong umami flavours and I’m not eating completely vegan, I don’t use fish sauce and shrimp paste any more. Shrimp are not the healthiest seafood and especially not since most shrimp used for paste are cultivated. Fish sauce sadly contains highly concentrated heavy metals.

Optional ingredients

Below are some of the most used condiments ingredients in Thai cuisine. Not all are used in the paste, but if you are just starting with Thai cuisine this list may come in handy.

  • Coconut aminos – if you just eat vegan, you would probably use soy sauce. But since I don’t eat soy either I need to replace that as well. I use just about half a teaspoon per serving to get the same umami taste. I don’t use it in the paste, but I usually add it to my curry at the end so I can taste
  • Sesame oil – I use it in my curry, at the end, just to get a little bit of different taste. Use just a few drops per serving.
  • Kaffir lime leaves – those are mostly dried, so I don’t use them in the paste but add them separately to the curry and fish them out later
  • Coconut milk, tomato paste, broth – used as a sauce base to cook your other ingredients in.
  • Peanuts (or cashews) and sesame – To deepen the taste often peanuts are used. I don’t eat peanuts so I use cashes, cashew or almond butter and tahini.

FAQ’s

Is this paste AIP paleo?

No, not AIP: chili’s are nightshades. Some people do eat peppers on a paleo diet though, but don’t add them when you’re still in the AIP elimination phase.

Is this paste vegan?

Yes, I is made from just slices and herbs. I don’t use shrimp paste or fish sauce.

Is this paste Medical Medium?

Yes, the paste is fatfree and contains just lots of fresh herbs. If you eat fermented foods you can add some coconut aminos. But note that when you prepare your curry in coconut milk it will no longer be fatfree. The same goes when you bake in coco ut oil or add sesame oil.

Thai red curry paste

Marjolein

This recipe may contain

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Quick and easy recipe for making your own Thai green curry paste with fresh ingredients that can be found in most supermarkets. Just blend everything together and it's ready within minutes. Vegan and soyfree.
Prep Time 2 minutes
Total Time 2 minutes
Servings 8 servings
Calories 33
Cuisine Asian, Thai

Equipment

  • blender
  • or mortar
  • icecube tray + freezer to keep what you don't use right away

Ingredients
 

  • 4 to 6 red chili peppers 'normal' peppers
  • 4 to 6 Thai green chili small, spicy peppers
  • 4 limes
  • 4 to 6 stalks lemongrass depending on the size
  • 4 shallots
  • 8 cloves garlic
  • 4 tablespoons fresh ginger
  • 2 tablespoons fresh galangal
  • ½ cup fresh cilantro from which about ½ cup of nice leaves used as topping on your curry (80 to 100 grams)
  • ¼ cup Thai basil or leave out, or replace with mint, parsley and regular basil
  • tbsp ground coriander seeds
  • 1 tbsp ground turmeric or fresh
  • ½ tablespoons cumin
Optional

Instructions

  • Cut the peppers in small chunks. Grate or cut the ginger and galangal (and turmeric if you have fresh).
  • Slice open the lemongrass, peel off the outer leaves and finely dice the softer middle part.
  • Press the garlic.
  • Squeeze the juice out of the lemons. For a fresher taste you can use the zest as well.
  • Add everything to the blender, together with the coconut aminos, and mix. If it's not working add just a little bit if fluid. This can be extra lime juice or a few drops of water.
  • Add in the cilantro and basil in small portions.
  • Add in the dry spices and sugar.

Notes

The paste can be kept in the fridge foor 2 maybe 3 days. Freeze the rest into icecubes. One icecube equals a generous tablespoon. I use about 4 icecubes for 2 servings (or 1 large): just let it melt into your sauce.

Nutrition

Calories: 33kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 7mg | Potassium: 161mg | Fiber: 2g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg

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