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Red Thai curry paste
Earthly Superfood
Creating your Thai curry paste at home is both simple and easy. Moreover, I can guarantee that the taste and flavor of homemade paste are superior to store-bought options.
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
lunch/dinner, Main Course
Cuisine
Thai
Servings
16
frozen cubes
Ingredients
Thai curry paste
2
tsp
coriander seeds
1
tsp
cumin seeds
1
tsp
black peppercorns
4
red chiliy
1
inch
galangal
1
stalk
lemon grass
4 or 1
tbsp
kefir leaves
or lemon zest
2
shallots
1
Thai red peppers
optional
4
cloves
garlic
1
tbsp
coconut milk
1/4
cup
water
Red Thai curry
5
cubes
red curry paste
6
cups
mixed vegetables
1
cup
coconut milk
1/2
cup
water
1
tbsp
coconut oil
1/2
tsp
sugar
salt
to taste
Instructions
Thai curry paste
In a blender, add coriander seeds, cumin seeds, red chilly, and black peppercorn. Grind it to a fine powder.
In the same blender, add shallots, garlic, galangal, lemon zest, Thai red peppers, lemongrass, coconut milk, and water.
Blend to a fine paste.
To freeze, fill the paste in the ice cube tray and freeze for 5-6 hours. Once frozen, transfer to the freezer-safe bags.
Red Thai curry
In an instant pot or the stockpot, add coconut oil.
Add frozen Thai curry cubes and saute till the raw smell goes.
Combine mixed vegetables, coconut milk, and water.
Allow the vegetables to cook for 10 minutes. Once cooked, add another 1/2 cup of coconut milk.
Add sugar, basil leaves, and salt to taste. Cook for 3 minutes and switch it off.
Keyword
curry, curry paste, meal prep, red curry