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!
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 o 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)
How long does this homemade red curry paste last? I would not enjoy it any longer than 5 days. Top the paste with a drizzle of olive oil for optimal freshness.
Yields 8 servings | 1 serving is 1 tbsp
- Category: Dressings and Sauces
- Method: Food Processor
- Cuisine: Thai
Keywords: red thai curry paste, real thai red curry paste, thai red curry taste