Are you ready to elevate your culinary game with a burst of bold flavors? This Vegan Thai Curry Paste is your ticket to creating mouthwatering dishes that will transport your taste buds straight to the streets of Thailand! In just 10 minutes, you can whip up this aromatic blend of spices and fresh ingredients that not only packs a punch but is also completely plant-based. Whether you’re a seasoned chef or a kitchen novice, this recipe is your secret weapon for crafting delicious curries, soups, and stir-fries that will impress your family and friends. Dive into the world of Thai cuisine and discover the magic of homemade curry paste that will leave you craving more!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Thai
Serves: 1 cup
Ingredients
- 2-3 dried red chilies, soaked
- 1 shallot, chopped
- 4 cloves garlic
- 1 stalk lemongrass, chopped
- 1-inch piece galangal or ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tbsp soy sauce
Instructions
- Begin by preparing the dried red chilies. Place them in a bowl and cover with hot water. Allow them to soak for about 10 minutes until they become soft. Once softened, drain the chilies and remove the stems and seeds if you prefer a milder paste.
- While the chilies are soaking, prepare the other ingredients. Chop the shallot and lemongrass into smaller pieces to make them easier to blend. Peel the garlic cloves and set them aside.
- If you are using galangal, peel it and slice it into smaller pieces. If you are using ginger, simply peel and slice it as well. This will help it blend more easily into the paste.
- In a food processor or blender, combine the soaked red chilies, chopped shallot, garlic cloves, chopped lemongrass, and sliced galangal or ginger.
- Add the ground coriander, ground cumin, turmeric powder, and soy sauce to the mixture in the food processor.
- Blend all the ingredients together until you achieve a smooth paste. You may need to stop and scrape down the sides of the bowl to ensure everything is well combined. If the paste is too thick, you can add a small amount of water to help it blend.
- Taste the curry paste and adjust the flavors as needed. You can add more soy sauce for saltiness or more chilies if you prefer it spicier.
- Once the paste is smooth and well combined, transfer it to an airtight container. This vegan Thai curry paste can be stored in the refrigerator for up to one week or frozen for longer storage.
Tips
- Soak the Chilies: Make sure to soak the dried red chilies in hot water for the full 10 minutes to ensure they soften completely. This will help create a smoother paste and enhance the flavor.
- Customize Your Spice Level: If you prefer a milder curry paste, be sure to remove the seeds from the soaked chilies. For those who love heat, feel free to leave them in or even add extra chilies!
- Fresh Ingredients Matter: Using fresh lemongrass and galangal (or ginger) will significantly enhance the flavor of your curry paste. If you can find them, go for fresh over dried.
- Blend Thoroughly: When blending, stop occasionally to scrape down the sides of the food processor. This ensures all ingredients are well combined and you achieve a silky-smooth paste.
- Taste as You Go: Don’t hesitate to taste your curry paste as you blend. Adjust the flavors by adding more soy sauce for saltiness or additional spices to suit your palate.
- Storage Tips: Store your curry paste in an airtight container in the refrigerator for up to a week, or freeze it in ice cube trays for easy portioning in the future.
- Versatile Use: This curry paste isn't just for curries! Use it to spice up soups, marinades, or even as a flavor booster for roasted vegetables. The possibilities are endless!
Nutrition Facts
Calories: 68kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
