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Thai Red Curry Paste with Creamed Coconut

 

Preparation Time
20 minutes

Cooking Time
2 minutes

Serves
Makes approximately 300ml

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • 1 heaped tsp. cumin seeds
  • 2 tsp. coriander seeds
  • 2 shallots, sliced
  • 2 lemongrass stalks, sliced
  • 3 red chillies, deseeded and sliced*
  • 2 tbsp. fresh ginger, finely diced
  • Zest and juice of 1 lime
  • 3 garlic cloves, crushed
  • 2 kaffir lime leaves, fresh or dried
  • 1 tsp. paprika, not smoked
  • 2 tsp. Lucy Bee Coconut Sugar
  • 1 tbsp. Lucy Bee Creamed Coconut, melted
  • 50ml water
  • *keep some seeds and add for extra heat

Method

  1. Dry fry the coriander and cumin seeds on a low heat until the aromas begin to emerge - this should only take a couple of minutes. Transfer to a food processor, along with all the other ingredients.
  2. Blend for 1 minute to combine - you may need to scrape down the sides a few times, to make sure it blends properly. Add a little more water, if needed, to create a smoother paste and adjust the spices to suit your taste.
  3. Transfer to an airtight jar (our 300ml Coconut Oil jar is the ideal size) and store in the fridge until ready to use - it should keep for up to 1 month in the fridge, assuming good food hygiene.

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