It's no secret that we love Thai food over here. I think it's the sweet and spicy flavours that really get us going. My husband loves Pad Thai and I especially love anything that can be dipped in peanut sauce. Okay, I'm starting to drool over here, so I'd better get to the point.
We love going for Thai, but it's not always easy to do. Being completely plant-based, it's hard to find a satisfying soup when eating out. Thankfully, eating in is ALWAYS an option - even when you're craving ethnic foods. I was craving a Thai soup and came across a few recipes, but the one that struck me was a coconut one. It needed Thai red curry paste and I somehow ended up recreating the paste before getting to the soup. I did this largely by reading the label of a jar I had in my fridge already. The result was delicious, so I tried it in another dish. Same tasty result. Before I get to those though, I thought I'd share the curry paste recipe. Patience though - the others are coming.
I like having red curry paste on hand because it's perfect when you need a quick curry or soup whipped up! It makes leftovers and odds and ends taste like new - and since I always like to keep some coconut milk in the pantry, it's quick and easy.
The one good thing about this paste is that it freezes extremely well. It works out because some of the ingredients are a little harder to find (depending on where you shop) and can be on the pricey side. The only ingredients I didn't have on hand were the peppers and the lemongrass. I always keep ginger in the freezer (you never know when you'll need it!). Anyway, back to freezing the paste, because you definitely don't want it to go to waste, it's good that it freezes. Just put a tablespoon into each section of an ice tray and freeze! Then keep it in a baggie to use in future dishes. We only have a moose ice tray that we got from some friends for our wedding, so we have moose-shaped red curry paste in our freezer. Whatever works!
Try this out in any recipe that calls for red Thai curry paste, and you won't even know you didn't buy it in a jar! It's so easy to put together - just dump everything into a food processor or high-speed blender and go! Perfect base for all sorts of dishes.
Vegan Thai Red Curry Paste
Makes about 1 cup
Inch section of ginger, chopped
1 tsp cumin
1 tsp curry powder
1 tsp coriander
½ tsp salt
1 lime - tested and juiced
3 red chillies, tops chopped off
3 cloves garlic, peeled
1 TBSP liquid aminos (or soy sauce)
1 TBSP maple syrup (optional, to offset some heat)
1 stem of Lemongrass, chopped
6 green onion, sliced
½ red bell pepper (optional, to offset some heat)
To a food processor or high-speed blender, add all the ingredients. Process until it reaches your desired texture (I don't like mine too chunky, but you might!)
What do you use red curry paste for?