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Meet the best Thai-inspired red curry paste filled with lemongrass, ginger, garlic, and the perfect amount of curry spices. It’s effortless. It’s made in a food processor!
I’ve been longing to make homemade Thai food for a while now. Not to mention, the hubby (Ali) has never tasted Thai food before. Crazy? I know it. After making this red curry paste, skies the limit to what dishes we can make.
I’m always hesitant to encourage the hubby + the twins to eat something new unless I know it will be good. First impressions are so very important. Especially when eating outside your culture. I mean, if they don’t like it, I wouldn’t be able to cook it as often because mommy over here does not want to cook two meals, and eating out is not always the answer.
So when I made this dish, I was super stoked how good it came out!♡
I’ll let you know how they liked it in the next post. Oh, by the way, I made a Red Thai Curry Chicken with coconut milk dish with this curry paste.
Thai Red Curry Paste Ingredients:
Fresh Red fingerling pepper — surprisingly, these peppers are actually pretty mild in flavor. If you are looking to make a really spicy version, make sure to add red Thai chilies additionally. Be careful not to use small Thai chilies for this recipe, look for the larger in size varieties. They are much milder.
Lemongrass — has the best aroma ever! It smells like citrusy grass. There is no substitute. If you can’t find it fresh, lemongrass paste will also work. Instead of the 3-inch stalk, use 1 tbsp of the paste instead.
Ginger — adds a nice spice and flavor.
Garlic — because garlic is life.
Green onion — gives an onion flavor without being too over-powering.
Olive Oil — I prefer buttery olive oil for this paste, but one could most certainly use coconut oil.
Soy sauce — another layer of umami and saltiness.
Maple Syrup — helps to balance out the sweetness. Feel free to use agave nectar as well. I do not recommend using honey. It’s too floral.
Curry Powder — will give that true epic curry flavor.
Salt and pepper.
How effortless is this red curry paste recipe? Dump all of the ingredients in for a spin. Don’t forget to scrape down the sides with a spatula in between processing.
Can we take a moment to appreciate that deep red color 😍? Wow.
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Are you ready to make the only red curry paste you will ever need? Let’s get started!
- 13 medium-size red fingerling peppers stems removes, seeds removed optionally.
- 1 3-inch piece of lemongrass slice in half to help the blender process it easier.
- 1 thumb of ginger about 1 tbsp chopped
- 2 stalks of green onions cut in half
- 4 cloves of garlic
- 1 tsp yellow curry powder
- 1 tbsp tamari coconut aminos, or soy sauce
- 2 tbsp olive oil or melted coconut oil
- 1 tbsp pure maple syrup or agave nectar
- 1 tsp kosher salt
- Add all of the ingredients into the food processor and blend until the desired consistency is met. Scrape down the sides halfway through to catch any ingredients that failed to hit the blade. I like to process for a good minute. The longer you process, the creamier + more concentrated it will be.
- When ready, transfer the paste to a jar with a lid and store in the fridge for up to 5 days. (see notes)