Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Thai red curry paste
- Preparation and cooking time
- Total time
- + soaking
- Easy
- Makes 250g
Ingredients
- 4 dried red chillies
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2, deseeded and chopped red chillies
- ½ tsp fine sea salt
- 50g, chopped galangal or ginger
- 2 sticks, chopped lemongrass
- 4, chopped shallots
- 4 cloves, chopped garlic
- stems from a small bunch, chopped coriander
- 6, finely shredded or the zest of 2 limes lime leaves
- 1 tbsp paprika
- 1 tsp white peppercorns
- 1 tbsp (see cook’s notes below) or use 1 tbsp fish sauce shrimp paste
- ½ tsp caster sugar
Method
- STEP 1
Put the dried chillies into a bowl and soak in just-boiled water for 15 minutes until soft.
- STEP 2
Tip the cumin and coriander seeds into a small pan and toast until fragrant. Put the chillies, salt and spices into a large food processor with the remaining ingredients and blitz until mostly smooth, but not puréed.
- STEP 3
The paste will keep in an airtight jar, in the fridge, for a month – or portion into 2-3 tbsp measures in an ice-cube tray and freeze.
