Vegan Thai Curry Paste

Vegan Thai curry paste is aromatic, flavorsome, and super easy to make. Loaded with fresh and strong flavors, this homemade curry paste is a perfect addition to your kitchen pantry!

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Course: Sauce, Seasoning

Cuisine: Asian, Thai

Keyword: Vegan Thai Curry Paste

Prep Time: 4

Cook Time: 2

Servings: servings

Calories: 6kcal

Ingredients

2 tablespoons coriander
2 cardamom pods
1 medium red bell pepper chopped
1 small onion roughly chopped
2 green onions roughly chopped
5 Thai red chi
5 cloves garlic peeled and chopped
1 teaspoon turmeric
2 cardamom pods
3 kaffir lime leaves or 1 lime juice and zest
1 lemongrass stalk root trimmed, green part removed
1 tablespoon ginger peeled and choppin
1/4 cilantro roughly chopped
1/2 teaspoon salt

Instructions

Place a skillet or pan on medium heat and add coriander seeds in it. Dry roast the seeds until they get a brown color and are aromatic. Stir constantly so that they don’t burn. Once done, add them to a food processor bowl.
Similarly, dry roast cardamom pods until they are brown. Once done, add them to the food processor bowl.
Add the rest of the ingredients to the food processor as well.
Process the ingredients until you get a smooth paste. You can add a splash of oil to it as well to get the consistency you desire.
Once done, place the paste in an air-tight container. Store for 5 days in the refrigerator.

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