Red Curry Paste

redcurrypaste Curry paste is a concentrated, flavour-packed mixture of ground fresh and dried spices, aromatics like garlic and lemongrass, and chili peppers, blended with oil or coconut milk. It serves as a versatile, foundational ingredient in many Asian cuisines, particularly Thai, where it is the base for curries but also used in stir-fries, marinades and other dishes. The type of curry paste, such as red, green, or yellow, depends on its unique blend of ingredients, which determines its flavour profile, colour and heat level. The following is our inspired (but not traditional) plant-based version, using ingredients that are easier to find in North America. The base for this inspired version is red bell pepper, red chilies, garlic, ginger and green onion or shallot. Our paste is less potent than most because we add bell pepper, which makes it more mild. But for a more pungent, spicy paste, double up on spicy chilies and skip the bell pepper. Spices come in the form of turmeric, coriander, cumin, sea salt and black peppercorn. And for a little acidity, I used both lime and lemon juice as well as lime zest. After all of that takes a whirl in the food processor, you have gorgeous, insanely flavourful red curry paste on your hands perfect for just about any dish you hope to infuse with curry flavour.

½ tsp. coriander seed or ground coriander
1 tsp. cumin seed or ground cumin
½ tsp. black peppercorns or ½ tsp. black pepper, freshly ground
1 medium red bell pepper, seeds removed and chopped
2-4 medium red chilies, stems removed (more or less depending on preferred heat | I used cherry bomb, but Thai red chilies are preferred)
1 stalk lemongrass, root and tip trimmed, then chopped
1 heaping Tbsp. fresh ginger or galangal or 1-2 tsp. ground ginger
3 cloves garlic, skins removed
1 Tbsp. fresh turmeric or 1 tsp. ground turmeric
½ tsp. sea salt
3 Tbsp. lemon juice, freshly squeezed
1 medium lime, zested and juiced (~3 Tbsp or 45 mL juice as original recipe is written)
6 stalks green onions, sliced
2-3 Tbsp. avocado or grape seed oil
1 Tbsp. pure maple syrup or coconut sugar (to balance heat)

If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking, stirring occasionally. Be careful not to burn. If using powder, skip this step.

Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.

To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest and juice, green onions (or shallot), oil, water, and maple syrup (or other sweetener).

Blend, mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time.

Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.

Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.

This curry paste is ideal for curries, soups, sauces, salad dressings and more.

Servings 24 (2 Tbsp.) servings.

Cook's Notes:

Nutrition information is a rough estimate calculated with the lesser amount of red chilies and avocado oil.
Our paste is less potent than most because we add bell pepper, which makes it more mild. But for a more pungent, spicy paste, double up on spicy chilies and skip the bell pepper.
Recipe adapted from my Green Curry Paste.
Original recipe makes ~1½ cups curry paste.