red curry paste

Easy red curry paste requiring just 1 blender or food processor and 10 minutes to prepare! Spicy, flavorful, perfect for curries, soups, sauces, and more!

Spicy Red Curry Paste

tsp coriander seed ((or ground coriander))

tsp cumin seed ((or ground cumin))

tsp black peppercorns

red bell pepper* ((seeds removed and chopped))

red chilies

lemongrass

ginger

garlic ((skins removed))

Tbsp fresh turmeric ((or 1 tsp ground turmeric))

tsp sea salt ((plus more to taste))

lemon juice

lime,

stalks green onions ((sliced //

avocado

Tbsp maple syrup or coconut sugar ((to balance heat))

If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.

Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.

To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener).

Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time!

Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.

Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.

This curry paste is ideal for curries, soups, sauces, salad dressings, and more!

https://www.youtube.com/watch?v=Hd9cC1Ss9-w

Easy red curry paste requiring just 1 blender or food processor and 10 minutes to prepare! Spicy, flavorful, perfect for curries, soups, sauces, and more!

Full Recipe: https://minimalistbaker.com/easy-red-curry-paste/

Red curry paste is a versatile and flavorful base for a variety of Thai dishes. In its most basic form, it consists of red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste. This is our  inspired (but not traditional) plant-based version, using ingredients that are easier to find in the US.
 
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Easy Red Curry Paste (10 minutes!) | Minimalist Baker Recipes

Steamed coconut curry mussels layered with Thai inspired flavors of red curry paste, ginger, garlic garlic and creamy coconut milk.

Coconut Curry Mussels

mussels

tbsp flour (for cleaning mussels)

coconut oil

shallot

garlic (chopped finely)

tsp ginger

tbsp red curry paste

coconut milk

fish sauce

brown sugar

cilantro (for garnish)

lime

Begin by cleaning your mussels and Scrub each mussel and rinse well.

Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.

When all mussels are cleaned, sprinkle flour and toss gently.

Then rinse the mussels and place in cold water or in a large bowl of ice until you're ready to cook them.

In a medium sized pot, on medium heat, add coconut oil and shallot. Saute until softened, then add ginger and garlic and cook for another minute.

Stir in curry paste and pour in coconut milk and stir everything together. Add brown sugar and fish sauce and give one more stir.

Add in the mussels and stir one more time. Place a lid on the pot and cook until the mussels just open up, about 5 minutes.

Once done, plate mussels and all its broth into large bowls and garnish with fresh herbs and lime.

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Thai Butternut Squash Red Curry

coconut oil oil

large shallots, chopped (or 2 small)

butternut squash (about 1.5 pounds)

yellow curry powder

(15 coconut milk

broth

fish sauce (omit

sugar

baby spinach

basmati rice, crushed cashews/ peanuts, cilantro, lime wedges

Heat the oil in a large, deep skillet...

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder...

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.

Serve with basmati rice topped with crushed nuts,...

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

Enjoy this creamy, rich, and aromatic Thai Chicken Curry at home with just one pan, simple ingredients, and in under 30 minutes. It&#039;s perfect for a simple, flavorful mid-week meal or to impress guests!

Thai Chicken Curry {30 Minutes}

lbs chicken breasts

garlic

ginger knob (minced)

avocado oil

coconut milk (full fat)

tomato paste (low sodium)

maple syrup

kaffir lime leaves or basil leaves

black pepper (to taste)

Cilantro and lime (for garnish (optional))

Preheat large deep skillet or wok on medium heat and swirl oil to coat. Add garlic and ginger and saute for 30 seconds, stirring constantly. It burns fast.

Add chicken sprinkled with a pinch of salt, and cook for 5 minutes, stirring occasionally. Doesn't have to be cooked through.

Add coconut milk, curry paste, tomato paste, maple syrup, kaffir lime leaves (if using), salt and pepper. Reduce heat to low and cook uncovered for 15 minutes.

Garnish with fresh basil or cilantro, a bit of lime juice. Traditionally, Thai chicken curry is served with steamed rice. However, you can also enjoy it with quinoa or brown rice. For a low carb option, serve with cauliflower rice or alone.

https://content.jwplatform.com/videos/qcHCiXf6.mp4

Enjoy this creamy, rich, and aromatic Thai Chicken Curry at home with just one pan, simple ingredients, and in under 30 minutes. It's perfect for a simple, flavorful mid-week meal or to impress guests!

Thai Chicken Curry

Baking rice is a fail-safe way to a fluffy bowl of grains — and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.

One-Pan Coconut Curry Rice With Chicken and Vegetables

peanut butter

garlic cloves, thinly sliced

Kosher salt and black pepper

chicken

carrots,

jasmine rice,

water

lime juice

Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.

Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.

Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

This Delicious and Easy Homemade Red Curry Paste recipe is completed in only 15 minutes and can be used in a variety of dishes.

Easy Homemade Red Curry Paste

red New Mexico Chili peppers

dried chiles de arbol

c. shallots

c. garlic

Tbsp. ginger

Tbsp. coriander

cumin

pepper

salt

Remove the stems and seeds from the dried...

Remove the stems and seeds from the dried chilies. Use your hands to tear the chilies into small pieces, then soak in a bowl of warm water for 10 minutes. Wash your hands thoroughly with soap and water.

Meanwhile, place your shallots, garlic, ginger or galanga...

Meanwhile, place your shallots, garlic, ginger or galanga root, coriander, cumin, pepper, and salt into the bowl of a food processor or blender.

Once the chilies have finished soaking, drain the...

Once the chilies have finished soaking, drain the water off and add them to the food processor.

Use the processor to grind the ingredients into...

Use the processor to grind the ingredients into a paste. You may need to scrape the sides of the bowl down as you go.

Store in a glass container for up to...

Store in a glass container for up to 1 month in the fridge, or freeze for up to 1 year.

This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping — snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.

Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale

sweet potatoes,

medium yellow or red onion, chopped

garlic cloves

coconut oil, preferably unrefined virgin

turmeric

kosher salt,

(4-ounce) jar red curry paste (1/2 cup)

of 1 lime, plus more to taste

1 medium bunch baby kale

Roasted, salted peanuts, for topping

Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.

Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.

“This nourishing bowl gets a great added kick from the addition of red curry paste” - Matt Moran.

Curried red lentil and coconut soup

1½ tbs coconut oil

onion, finely sliced

garlic cloves, crushed

tbs red curry paste

tbs palm sugar, finely grated

(500 grams) red lentils

vegetable stock

tbs fish sauce

red chilli and toasted coconut flakes (optional), to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456515001&=domain=del

5348771529001-5977456515001

Spice up chilly evenings with this hearty, vegetarian curry.

Pumpkin, lentil and mushroom curry

tbsp peanut oil, or sunflower oil

onion, chopped

garlic cloves, chopped

tsp ginger, grated

kaffir lime leaves,

(75 grams) red curry paste

tomato paste

button mushrooms, halved

tomatoes,

can brown lentils, rinsed, drained

butternut pumpkin (800 grams), peeled, cut into 2cm pieces

baby spinach leaves

white rice,

Coriander leaves, to serve

Red chilli, thinly sliced, to serve

This jungle curry, from Northern Thailand, is on the table in just 45 minutes.

Pork and eggplant jungle curry

milliliters (1/4 cup) peanut oil

(about 6) striped

pork mince

tsp caster sugar

milliliters (2 cups) Massel chicken style liquid stock

tbsp fish sauce

kaffir lime leaves

green chillies,

Thai basil leaves,

jasmine

Made in one-pot, this veggie packed curry is a great way to use up left over pumpkin puree. Served with rice and/or tofu, it&#39;s the perfect comforting vegan meal!

Vegan Thai Pumpkin Curry

extra virgin olive oil

onion (or 2 medium shallots, minced)

jalapeños (cored and finely chopped (optional))

fresh ginger (peeled and minced (about 1 tablespoon))

pumpkin puree

vegetable broth

red bell pepper

carrots

potato (such as yukon gold)

cauliflower florets

tamari (or soy sauce)

lime juice (or rice wine vinegar)

coconut sugar (optional)

cilantro and rice

In a large pot, warm the oil over medium heat. Add the onion or shallot, sprinkle with salt and sauté for 3-5 minutes, or until translucent. Next add the ginger, garlic, and jalapeño. Stir and continue to cook for about 5 minutes more.

To the pot, stir in the curry paste, coconut milk and broth. Add the carrots, red pepper and potato. Bring to a low boil and cook for 5 minutes. Add the cauliflower and cook for an additional 5-7 minutes. Be careful not to overcook as the cauliflower can become mushy quick.

Lastly, stir in the tamari, lime juice and coconut sugar. Taste test to see if you prefer more of each. Add tofu or edamame at this point, if using. Cook until heated through.

Serve warm with cooked rice, cilantro, and lime wedges as a garnish.   Leftovers will keep for up to 4-5 days when sealed in the refrigerator.

A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.

Brothy Thai Curry With Silken Tofu and Herbs

(14-ounce) packages silken tofu, drained

neutral oil,

Top 22 red curry paste recipes from across the web

The most viewed red curry paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Red Curry Paste

Coconut Curry Mussels

Thai Butternut Squash Red Curry

Thai Chicken Curry {30 Minutes}

One-Pan Coconut Curry Rice With Chi...

Easy Homemade Red Curry Paste

Slow-Cooker Curried Sweet Potato So...

Curried red lentil and coconut soup

Pumpkin, lentil and mushroom curry

Pork and eggplant jungle curry

Vegan Thai Pumpkin Curry

Brothy Thai Curry With Silken Tofu ...

Authentic Thai Red Curry Recipe, (K...

Authentic Thai Red Curry Recipe, (K...

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Top 22 red curry paste recipes from across the web

The most viewed red curry paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Red Curry Paste

Coconut Curry Mussels

Thai Butternut Squash Red Curry

Thai Chicken Curry {30 Minutes}

One-Pan Coconut Curry Rice With Chi...

Easy Homemade Red Curry Paste

Slow-Cooker Curried Sweet Potato So...

Curried red lentil and coconut soup

Pumpkin, lentil and mushroom curry

Pork and eggplant jungle curry

Vegan Thai Pumpkin Curry

Brothy Thai Curry With Silken Tofu ...

Authentic Thai Red Curry Recipe, (K...

Authentic Thai Red Curry Recipe, (K...

Indian Curry Paste (Indian Curry Sa...

Red Thai Coconut Curry Shrimp

Thai red curry

Red Curry Lentils With Sweet Potato...

One-Pot Curried Chickpeas

Vegan Thai Peanut Curry

Easy Thai Red Curry Chicken and Veg...

30-Minute Shrimp In Coconut Curry S...

The most viewed red curry paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine