Red Curry Paste, or “Kaeng Pet” in Thai, is used in some to the Thai curry recipes you will find on this website.
The paste includes ginger, turmeric, lime, chili and more herbs and spices. It is considered a spicy curry paste, but of course you can dim that spiciness down when making a curry with this paste (just use a bit if you don't want it too spicy).
Our advice: make the curry paste spicy and use less in the curry recipes.
VEGAN RED CURRY PASTE
Prep time: 5 to 10 minutes - Cook time: 5 minutes - Total time : 10 - 15 minutes - Makes 1 cups
INGREDIENTS
1/2 teaspoon coriander seed (or ground coriander)
1 teaspoon of cumin seed (or ground cumin)
1/2 teaspoon black peppercorns (or ground black pepper)
1 medium red bell pepper* (seeds removed and chopped)
2-4 medium Thai red chilies (more if you want it spicy)
1 stalk lemongrass (root and tip trimmed, then chopped)
1 heaping tablespoon of fresh ginger or galangal
3 cloves garlic (skins removed)
1 tablespoon fresh turmeric
1/2 teaspoon salt
3 tablespoons lime juice
1 medium lime, zested and juiced
6 stalks spring onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion)
2-3 tablespoons vegetable oil
1 tablespoon honey
EQUIPMENT
Blender
Mortar and pestle
Jar for storage
PREPARATION
Trim the root and tip of the lemongrass and chop it in pieces
Grate the ginger
Remove the skin from the garlic
Clean and grate the turmeric
Zest the lime
Juice the lime
Cut the spring onions in pieces
Toast the whole coriander, cumin seeds and peppercorn over a medium low heat for 4-5 minutes (if you use powder, you don’t need to do this)
METHOD
Add toasted seeds to a mortar and pestle and crush it a bit. Set aside
Add to the blender: the (crushed spices), red bell pepper, chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest, spring onions, oil and honey.
Blend until a paste forms, scraping sides down as needed.
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 for creaminess / or to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
Store the 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 recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
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