Red Thai Curry

This is the first time I’ve attempted to make my own red Thai paste, and I’m so glad I did!

Simply chop everything up and throw into a blender – 10 minute total prep time. The perfect way to spice up (or down!) your Thai curries.

Add some veggies and coconut milk, and you have yourself a perfect curry!

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The Paste

This recipe makes enough paste to create a Thai curry for two people.

  • 2 teaspoons of cumin
  • 1 tablespoon of paprika
  • 3 medium sized red chillies (add one more if you prefer a hot curry)
  • 2 lemongrass stalks, roughly chopped
  • 4cm piece of fresh ginger, peeled and roughly chopped
  • 5 garlic cloves, chopped
  • The zest of one lime, plus a generous squeeze of the juice
  • A handful of fresh coriander, chopped
  • 2 tablespoons of sunflower oil
  • 2 tablespoons of soy sauce
  • Pinch of salt

Throw the ingredients into a high speed blender, and blend until smooth.

The Red Thai Curry

  • A load of fresh veggies – I used mushrooms, spinach, sugar snap peas, spring onions and purple sprouting broccoli
  • 4 tablespoons of red Thai curry paste (see above)
  • One 400ml can of low fat coconut milk
  1. With a little vegetable oil, fry the veggies in a wok for a few minutes until softened slightly.
  2. Stir in the red Thai curry paste, and fry gently for another minute.
  3. Pour in the coconut milk, and allow to simmer gently for 10-15 minutes until your veggies are cooked.
  4. Taste and adjust seasoning if necessary.

Serve with rice and enjoy!

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