Best Red Thai Curry Paste

Easy Vegan Thai Curry Paste made with ground red bell pepper and green onions, a mix of spices and maple syrup, giving it a depth of flavour.

Prep Time 10

Course dinner, Main Course

Cuisine Asian, Thai

Servings 24 (2 tbsp serving each)

1/2 tsp coriander seed (or ground coriander)
1 tsp cumin seed (or ground cumin)
1/2 tsp black peppercorns (or 1/2 tsp ground black pepper)
1 medium red bell pepper (seeds removed and chopped)
2 medium red chilies
1 tbsp fresh ginger (or 1-2 tsp ground ginger)
3 cloves garlic
1 tbsp fresh turmeric (or 1 tsp ground turmeric)
1/2 tsp sea salt (plus more to taste)
3 tbsp lemon juice
1 medium lime, zested and juiced (~3 Tbsp or 45 ml juice as original recipe is written)
6 stalks green onions
2 tbsp oil of choice (sub water if avoiding fat)
1 tbsp maple syrup or coconut sugar

To a food processor add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest plus juice, green onions (or shallot), oil / water, and maple syrup (or sugar.
Blend until a paste forms. (Some small chunks can remain, you do not need to make it completely smooth).
Add your curry paste to any meal! It is great added to a can of coconut for a delicious vegan thai curry. (Add about half the paste to 1 can coconut and store the rest).
Store curry paste in an air tight container 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.

Keyword Bean curry, Curry paste, Thai, Thai curry paste, Vegan curry, vegan sauces