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Quick and easy

Homemade red curry paste

Forget store-bought curry, you can make this fragrant red curry paste at home.

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Details

11

Ingredients

8

Steps

Time

20'

Prep

20'

Total

Ingredients

How many servings?

  • 1 teaspooncumin seeds
  • 1 teaspooncoriander seeds
  • 1.5shallot onions
  • 2garlic
  • 2red chili peppers
  • 2 cmfresh ginger
  • 1limes
  • 1,5lemongrass stalks
  • 1 teaspoonpaprika powder
  • 1 teaspoonsalt
  • 1/2 tablespoonfresh coriander
  • 2 teaspoonscumin seeds
  • 2 teaspoonscoriander seeds
  • 3shallot onions
  • 4garlic
  • 4red chili peppers
  • 4 cmfresh ginger
  • 2limes
  • 3lemongrass stalks
  • 2 teaspoonspaprika powder
  • 2 teaspoonssalt
  • 1 tablespoonfresh coriander
  • 3 teaspoonscumin seeds
  • 3 teaspoonscoriander seeds
  • 4.5shallot onions
  • 6garlic
  • 6red chili peppers
  • 6 cmfresh ginger
  • 3limes
  • 4,5lemongrass stalks
  • 3 teaspoonspaprika powder
  • 3 teaspoonssalt
  • 1,5 tablespoonfresh coriander
Make it now
  • Step 1

    Put the cumin and coriander seeds in a mortar and pestle and crush them slightly. Put them in the food processor.

  • Step 2

    Peel the shallot onions and quarter them. Add them to the food processor.

  • Step 3

    Peel the garlic and chop them roughly. Add them to the food processor.

  • Step 4

    Cut the chili peppers in half and remove the seeds from them. Add them to the food processor.

  • Step 5

    Add the grated ginger and lime zest. Juice the lime and add the juice to the food processor.

  • Step 6

    Add the lemongrass, paprika powder, salt and fresh coriander.

  • Step 7

    Mix everything together on stand 2 of the food processor until a coarse paste forms, scraping sides down as needed.

  • Tip

    You can add some oil to increase creaminess of the paste. You can store the paste for up to 10 days in a refrigerator.

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Homemade red curry paste

Step 1

Put the cumin and coriander seeds in a mortar and pestle and crush them slightly. Put them in the food processor.

Step 2

Peel the shallot onions and quarter them. Add them to the food processor.

Step 3

Peel the garlic and chop them roughly. Add them to the food processor.

Step 4

Cut the chili peppers in half and remove the seeds from them. Add them to the food processor.

Step 5

Add the grated ginger and lime zest. Juice the lime and add the juice to the food processor.

Step 6

Add the lemongrass, paprika powder, salt and fresh coriander.

Step 7

Mix everything together on stand 2 of the food processor until a coarse paste forms, scraping sides down as needed.

Tip

You can add some oil to increase creaminess of the paste. You can store the paste for up to 10 days in a refrigerator.

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