CurryDairy freeDinnerFreezer FriendlyGluten Freegrain freeHCG P4LCHFPaleoRecipeRefined Sugar FreeSaucesSpicesVeganVegetarianskinnymixer’s Thai Red Curry PasteSharing is caring!894sharesShare513Pin367Yummly14 One of my favourite Skinnymixer’s has been nagging me for months to make a Thai Red Curry, and I finally tried my hand at it. Here is the paste recipe, which will make enough paste for 4 curries – but you can also use it to marinate chicken to grill or add to soups for a Thai twist. Enjoy! Love Nik xx Printskinnymixer's Thai Red Curry PastePrep Time5 minsCook Time2 minsTotal Time7 minsAuthor: SkinnymixersRecipe type: CurryCuisine: ThaiServings: 4Ingredients200 g shallots peeled (the small brown ones)80 g coconut oil or preferred oil40 g cloves of garlic peeled30 g ginger sliced into thin round coins30 g stalk of lemon grass white part only, roughly chopped (about 2-3 stalks)25 g roasted shrimp paste from supermarket, optional for vegetarian10 g coriander roots and stalks/leaves5-10 dried red chillis depending on spice preference, for a milder curry deseed the chillis4 single kaffir lime leaves2 tsp paprika2 tsp cumin seeds2 tsp coriander seeds1 tsp salt1 tsp turmeric¼ tsp peppercornsMetric - ImperialInstructionsAdd all ingredients to mixer bowl, blend for 30 sec/speed 9/MC on. Scrape bowl down and repeat 2-3 times until smooth.Divide into 4 portions and freeze in snap lock bags. NotesBellini Users Use your sharp blade for this recipe. At step 1 add on extra processing time until paste is smooth. Tried this recipe?Mention @skinnymixer or tag #skinnymixers!Nutrition Factsskinnymixer's Thai Red Curry Paste Amount Per Serving (110 g) Calories 277 Calories from Fat 200 % Daily Value* Total Fat 22.2g 34% Saturated Fat 18.4g 92% Sodium 203mg 8% Total Carbohydrates 15.7g 5% Sugars 6.1g Protein 3.9g 8%* Percent Daily Values are based on a 2000 calorie diet.