Vegetarian Thai Red Curry Paste Recipe
If you’re a fan of Thai cuisine but have struggled to find authentic curry paste in your local grocery store, this Vegetarian Thai Red Curry Paste recipe is just what you need. It’s an easy-to-make curry paste, using ingredients that can often be found at your local market. While some traditional ingredients might be difficult to come by, a few key substitutions still bring you incredibly close to the original flavor of Thai red curry paste. Whether you’re preparing a vegetable curry, stir-fry, or Thai-inspired soup, this homemade paste will elevate your dishes with its vibrant flavors.
Cuisine: Thai
Course: N/A
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Red Chillies | 2 |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Whole Black Peppercorns | 1 teaspoon |
| Lemongrass | 2 stalks, finely chopped (outer leaves discarded) |
| Coriander (Dhania) Leaves | 2 tablespoons, roughly chopped |
| Thai Red Chilli (Bird’s Eye Chilli) | 2, finely chopped |
| Ginger | 2-inch piece (or galangal) |
| Garlic | 4 cloves |
| Spring Onion (Bulb & Greens) | 2 stalks, roughly chopped (with leaves) |
| Basil Leaves | 4-5 leaves, roughly chopped (or Kaffir lime leaves or Thai basil) |
| Salt | To taste |
Prep Time: 10 minutes
Cook Time: 20 minutes
Instructions
-
Soak the Dried Red Chillies: Start by soaking the dried red chillies in warm water for about 20 minutes, until they become soft and pliable. Once softened, strain the chillies and set them aside.
-
Roast the Spices: In a small skillet, lightly roast the coriander seeds and whole black peppercorns over medium heat. Stir occasionally for a few minutes until they release a fragrant aroma. Once roasted, turn off the heat and allow them to cool.
-
Grind the Ingredients: In a mixer grinder, combine all the ingredients—soaked red chillies, roasted coriander seeds, black peppercorns, chopped lemongrass, coriander stems, Thai red chillies, ginger (or galangal), garlic cloves, spring onions (both bulb and greens), basil leaves, and salt. Add a few tablespoons of water as needed and blend everything together until you have a smooth paste.
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Achieve the Right Consistency: The consistency of the paste should be thick, not watery. You may need to adjust the amount of water slightly, but take care not to make it too runny.
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Store and Use: Your fresh and aromatic Thai red curry paste is now ready to use! It can be used immediately in soups, vegetable curries, stir-fries, or as the base for Pad Thai.
Storage Tips
- Refrigeration: This curry paste stores well in the refrigerator for up to 2 weeks.
- Freezing: For longer storage, you can freeze the paste. It will keep for about 6 months in the freezer, making it convenient for future use.
Nutritional Information (per serving)
(Values are approximations and may vary based on exact measurements and substitutions)
| Nutrient | Amount per serving |
|---|---|
| Calories | 35 kcal |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 220 mg |
| Total Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 1 g |
Recipe Notes:
- Customizing Spice Level: The number of Thai red chillies can be adjusted based on your heat preference. Birds Eye Chillies are quite spicy, so feel free to use fewer if you want a milder paste.
- Alternative Herbs: If you can’t find fresh basil or Kaffir lime leaves, lemon zest can be a good substitute for a citrusy note. Thai basil, when available, is perfect for an authentic flavor profile.
- Use in Dishes: This curry paste is versatile and can be added to any Thai-inspired dish. Stir it into coconut milk for a creamy curry, use it to marinate tofu or vegetables, or mix it into a flavorful stir-fry sauce.
Enjoy the depth of flavor and authenticity this Vegetarian Thai Red Curry Paste brings to your meals! It’s a great way to create Thai cuisine at home with a few basic ingredients that pack a big punch.
