Mild Thai Red Curry Paste #vegan

Name: Mild Thai Red Curry Paste #vegan
Total time: 900 s
Yield: 8 people
Cuisine: British
Ingredients: 5-6 mild red chillies, finely chopped; 5 small shallots, or 1 large onion; 5-6 cloves garlic; 2 tbs chopped galangel or ginger (more to taste); 2 tbs cashew nuts, walnuts or almonds; 1 tbs lime peel (from unwaxed limes); 1 tbs lemongrass, use 2/3 starting from the root. (Note: can be substituted by adding lime peel instead); juice of 1/2 or 1 lime (to taste- the paste should have a bit of sourness in it); 1 tbs ‘fish sauce’ (vegetarian) or soya sauce; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp salt; 1 tsp white or black pepper (to taste); 1-2 hot red chillies, dry or fresh (optional, to taste)

mk @thyme_traveller

Nomad

Easy to make, tasty, healthy, this has become my family's favourite. Inspired by @cookingwithyui 's authentic recipe, I've had to adapt the technique, ingredients and taste to better suit what i can find in Serbia and to my family's palette. The paste takes 10min to make (most of it peeling and chopping) and freezes well. Some years ago I started reading labels on various sauces and pastes, and realised just how unhealthy store-bought versions can be. Since then, I've always tried making my own, which is actually really easy to do! For Yui's original recipe, see: https://cookpad.wasmer.app/uk/recipes/11146879-homemade-thai-red-panang-curry-paste?via=you_tab_saved

#healthyrecipe #thairedcurry #thaicurry #thai #cookthai #familyfriendly #kidfriendly #batchcooking #quickrecipe #easyrecipe #curry #paleo #vegan #vegetarian #cookthai #chilli #redcurry #easyweekdaymeal #weekdaycooking #batchcooking

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Ingredients

15 minutes

8 people

5-6mild red chillies, finely chopped
5small shallots, or 1 large onion
5-6 clovesgarlic
2 tbschopped galangel or ginger (more to taste)
2 tbscashew nuts, walnuts or almonds
1 tbslime peel (from unwaxed limes)
1 tbslemongrass, use 2/3 starting from the root. (Note: can be substituted by adding lime peel instead)
juice of 1/2 or 1 lime (to taste- the paste should have a bit of sourness in it)
1 tbs‘fish sauce’ (vegetarian) or soya sauce
1 tspground cumin
1 tspground coriander
1 tspsalt
1 tspwhite or black pepper (to taste)
1-2hot red chillies, dry or fresh (optional, to taste)

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Steps

15 minutes

1

Chop shallots/onions, garlic and ginger and lemongrass, if you are using it. Wash your limes and create peel using a fine grater.
2

Combine all ingredients in a food processor and mix until the paste is smooth but still has a bit of texture Depending on how juicy your onions are and if you are adding a lime juice, you may need to add a bit of water.
3

Put a small amount of taste on your tongue to check spiciness and favours, and adjust as needed.
4

Add 2-4 tablespoons of paste (based on taste) to a can of coconut milk when making a curry. The paste freezes well in small glass containers or ice cube trays which can be used when busy to create a delicious meal in under 30minutes. See my recipe for red Thai curry HERE

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mk @thyme_traveller

on April 13, 2021 07:18

Nomad

For me food is equal to love. I left home when I was 17 and haven't stopped travelling since. Food is a huge part in how I experience different cultures and connect with others.I love experimenting with different ingredients and spices, and I particularly love a challenge creating a healthy version of more traditional recipes.#healthy #paleo #glutenfree #vegetarian #vegan #pescaterian #whole30 #cleaneating #realfood #organic #easyrecipes #homecooking