VEGAN THAI RED CURRY PASTE
Vegan Thai Red Curry Paste
Serve:1
Ingredients:
1 Big red chilli
1 Garlic clove – peeled
1 tsp Ginger puree
1 tsp Lemon grass puree
1 tsp Rapeseed Oil
2/3 tsp Lime peel – finely sliced
1/2 tsp Ground cumin
1/2 tsp Ground coriander seeds
1/4 tsp Salt
1/4 tsp Ground pepper
50 gram Red onion – chunkily chopped
4 stalks Fresh coriander leaves
Method
– Clip the red chilli with scissors to create a tiny hole.
– Put the red chilli into a non-slip frying pan and fry the whole chilli without oil to create a slight charred effect on its skin. Then remove it from the heat and cut the stalk out.
– Put the chilli, ginger puree, lemongrass puree, lime peel, ground cumin, ground coriander seeds, red onion, coriander, garlic, salt, pepper, 1/2 teaspoon of rapeseed oil into an electric blender.Then blend until all the ingredients are combined and form a paste (I used an electric handheld blender).
-Transfer the paste into a sterilised glass jar. Drizzle the rest of the rapeseed oil on top. You can use it to cook your Thai Red Curry straight away. Otherwise, keep this homemade Vegan Thai Red Curry Paste in the fridge for no longer than 1 week.
Tips:
– The reason for creating a hole on the chilli is to prevent any bursting when it is heated. However, please do take care when you fry the chilli as it can easily pop.
– Watch out for my Vegan Thai Red Curry is coming soon.
-You can also create a few Thai dishes from this Vegan Thai Red Curry Paste i.e. Stir-fry the paste with your choice of vegetables and plant based proteins instead of making curry or to marinate other types of protein choice.
