Thai red curry paste

One thing I’ve learned from cooking over the years, is that sauces (and herbs/spices) are real game-changers when it comes to delicious, healthy food. I used to make very simple dishes with my fresh organic meat and vegetables from the farmers market,  which were tasty, but not *amazing*. I then found the perfect spice blends and sauces that took my cooking to another level. It’s great that there are so many different blends that exist, and more recently, healthier ready-made sauces/condiments like organic sugar-free ketchup, avocado oil mayo, and salad dressings/BBQ sauce without vegetable oils. I still haven’t found curry pastes that don’t have sunflower oil in them, which is fine because I recently discovered how easy it is to make your own! Plus, I can  make it with mostly organic ingredients,

I found the recipe on Minimalist Baker (check out the rest of the blog; there are loads of amazing gluten free recipes), and have copied below my slightly modified version.

This stuff turned out incredibly tasty, and so far I’ve used it to make a Thai red curry and noodle soup. One batch seems to make enough for 4 meals, but it’s easy to double or triple the recipe to freeze some for future meals (it freezes really well!).

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1 medium red pepper
1 stalk lemongrass with both ends cut off
6 Tablespoons lemon juice (or replace half with lime juice)
One medium knob of ginger
4 garlic cloves
1/2 cup diced onion (or 6 stalks of green onion)
2 hot red chillies (I used Birdseye)
1/2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp black pepper
2-3 Tbsp water (or avocado/coconut oil)
Salt to taste


1) Place all ingredients in a blender (I used a Vitamix which is extremely efficient, but any blender that is good at blending fibrous foods like ginger and lemongrass will work fine), and blend until smooth

2) Taste, and adjust flavours as needed, for example more lemon juice if you want it more sour, or more chilli if not hot enough


For Thai red curry

Heat about 1-2 Tbsp of coconut oil in a saucepan, fry a chopped onion with 1 clove of chopped garlic and a chunk of grated ginger. Add about 6 Tbsp of the paste and fry gently until fragrant. Then add a cup or two of coconut milk (I make my own by blending dried coconut with water and draining through a nut-milk bag),  2 kaffir lime leaves and whatever veg you want in the curry (I used a combination of broccoli and cauliflower florets, peas, chopped peppers, and spinach) and let simmer till cooked. Add extra water/coconut milk if it gets dry. Serve with lower-carb rice!

For Noodle soup

Heat 1 cup coconut milk and 1/2-1 cup of chicken/vegetable broth in a pan, and add 5 Tbsp of the curry paste.  Add desired vegetables (I used mushrooms and green peppers in the dish below), shredded chicken or vegetarian alternative, and a packet of softened Konjac/Shiritaki noodles. Simmer for a few minutes and serve in bowls.

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