Red Thai Curry Paste

Red Thai Curry Paste

Ingredients

For roughly 300-350 g paste

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4 tablespoonsย water
2 tablespoonsย tamari or soy sauce
2ย tablespoonsย lime juice โ€“ roughly juice of 1 lime
โ€“
2ย peperoncini
1 wholeย garlic โ€“ peeled
1ย shallot โ€“ roughly chopped
4 tablespoonsย tomato paste
2 tablespoonsย coconut sugar or raw cane sugar
2 tablespoonsย sunflower oil
2ย lemongrass sticks โ€“ remove the outer layer & roughly chopped
1 teaspoonย turmeric powder
1 teaspoonย galangal powder (found in Alnatura shops)
1 teaspoonย cumin powder
1 teaspoonย coriander powder
1 teaspoonย paprika powder
1 teaspoonย ginger powder
1 teaspoonย salt

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Directions

Make the paste using a strong blender or food processor. Start by adding the liquids, then the dry ones and blend or process until itโ€™s smooth. Transfer to a jar and store in the fridge for up to 1 week. You can also separate in 3 containers and freeze for up to 3 months.

Use it for theย Thai Pumpkin Recipe!

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