13medium-size red fingerling peppersstems removes, seeds removed optionally.
13-inch piece of lemongrass slice in half to help the blender process it easier.
1thumb of gingerabout 1 tbsp chopped
2stalks of green onionscut in half
1tspyellow curry powder
1tbsptamaricoconut aminos, or soy sauce
2tbspolive oil or melted coconut oil
1tbsppure maple syrup or agave nectar
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)
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