Vegan Thai Red Curry Paste recipe | Learn how to make Vegan Thai Red Curry Paste
Vegan Thai Red Curry Paste adds a punch not only to your favourite Thai Red Curry but there are so many things that you can do with this condiment.
Preservative free, Additive color free, Gluten-free and Vegan Homemade Thai Red Curry Paste for Restaurant Style Thai Red Curry.
Flavourful, easy and adaptable recipe for Thai Red Curry paste with no shrimp or kind of meat. You won’t go back to the store bought package once you make it at home. All we need is the right ingredients..
For me Homemade is the best and a jar of curry paste is no different. I like to keep a batch of my favourite sauces, dips ready in refrigerator for quick fix meals especially when pressed on time.
Checkout my favourite sauces from the blog that you can use to make various curries..Bhuna Masala, Bhuna Masala(Instant Pot Method), Italian Bechamel Sauce, Basic Tikka Masala Sauce , Homemade Marinara Sauce
How to use Thai Red Curry Paste
As mentioned above this flavourful curry paste not make the most flavourful red curry but also adds a punch to soups and stews. You can also add in noodles and stir fryers or add in fried rice along with sauteeing veggies.
How long we can store Thai Red Curry Paste
Fresh paste stays good for about a month in refrigerator. Store in an airtight jar/container.
For long storage you can freeze it ice cube trays or small portions and use as and when required. Stays good for about 3 months.
Ingredients for Vegan Thai Red Curry Paste
Nothing can beat the flavour of curry paste/curry made from authentic Thai ingredients. But, incase if you don’t have the authentic Thai ingredients use the substitutes which work very well and give the authentic Thai Red Curry.
Red Chillies– The main ingredient for Red Curry paste is the Red Chillies. You can use fresh red chillies. But I have noticed that the color. Deseed chillies and then use. I use Kashmiri or Byadgi dry chillies to make the paste.
Red Bell Pepper– Bright Red Bell pepper adds on to the color also adds mild sweetness to balance the spicy chillies.
Galangal– Substitute galangal with ginger if you can’t find it at your nearest store. Galangal is Thai Ginger , both are from the same family. It is more hard and fibrous than ginger and has a strong citrusy flavour.
Kaffir Lime Peel/Leaves – Add if you get it. Else substitute with lemon/lime zest and lemon juice like I did.
Lemongrass– Fresh lemongrass adds so much flavour in the curry paste but many times it is not available in many places. I always keep a batch of dried one and used it here in the recipe.
Lemon Juice- If skipping Galangal and Kaffir Lime.
Garlic and Shallots/Onions
Fresh Coriander/Cilantro, Basil– to add the flavour. If you cannot get Thai basil, you can use the Italian basil
Spices– Coriander Seeds, Cumin Seeds, Peppercorns(Black/White or Colored)
Coconut Milk- to adjust the consistency of paste.
You can also add Soy Sauce/Tamari Sauce(for Gluten-free paste). But I usually here add while making curry.
Salt and Sugar(Raw sugar/maple sugar). Sweetener balances the acidic effect of chillies.
How to make Vegan Thai Red Curry Paste
Take all the ingredients for Thai Red Curry Paste and grind to a fine paste. You can make it in bulk and freeze the rest for further use.
Traditionally Thai curry pastes are made by grinding in mortar and pestle. But these days everyone is hard pressed on time and also the process requires muscle power.. the quick and easy way is to use blender/chutney grinder. If you want to be a little adventurous and know how to use in proper way then you can make it.
Our generation neither has time nor has so much patience to use these traditional kitchen tools that were used by our grannies and mothers. Chutneys and masala mixes that were hand grinded have a unique taste and flavour.
Stepwise Pics to make Thai Red Curry Paste
Vegan Thai Red Curry Paste
- Chutney Grinder/Blender
- 5-6 Whole Dry Red Chillies
- 1 medium Red Bell Pepper
- 1" Fresh Galangal / Ginger or 1-2 tsp paste
- 7-8 Garlic Cloves
- 1 stalk Fresh Lemongrass I used dried one
- ½-1 Peel of Kaffir Lime
- Zest of 1 Lemon use in place of Kaffir Lime peel
- 1 tbsp Lemon Juice use in place of Kaffir lime peel
- ¼ Cup Coconut Milk
- 6-7 sprigs Fresh Coriander Leaves/Cilantro
- 5-6 Basil Leaves
- 1 tsp Cumin Seeds
- ¾ tsp Coriander Seeds
- 6-7 Peppercorns(Black/White/Colored)
- 1 tsp Sugar
- Add all the ingredients in a blender/chutney grinder jar and grind to smooth paste.
- Refrigerate and store in an airtight container or freeze in small portions.
Do make this flavourful spicy Vegan Thai Red Curry Paste. Trust me you will never go back to the store bought one. And it takes just a few minutes to make it. Add and experiment the flavour in various dishes.
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