Recipes › Sauces, bases and sides

• Sauces, bases and sides
• 15 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Red curry paste

Homemade red curry paste with dried chilli, garlic and lemongrass (no shrimp paste).

Calories

72

Protein

1 g

Carbs

9 g

Fat

4 g

Per serving. Makes 4 servings.

Ingredients

• 2 Red chilli
• 2 tsp Chilli flakes
• 2 Lemongrass
• 2 Shallot
• 4 Garlic
• 15 g Fresh ginger
• 2 tsp Paprika
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 1 tbsp Tomato purée
• 1 tbsp Vegetable oil

Method

1. Soak the chilli flakes in 2 tablespoons of hot water for 10 minutes.
2. Meanwhile, roughly chop the red chillies, peel and chop the shallots, garlic and ginger, and trim and finely slice the lemongrass.
3. Blend everything, including the soaking water, with the paprika, ground coriander, cumin, tomato purée and oil to a smooth paste.
4. Keeps 1 week in the fridge, or freeze in portions.

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