CurryDairy freeDinnerFreezer FriendlyGluten Freegrain freeHCG P4LCHFPaleoRecipeRefined Sugar FreeSaucesSpicesVeganVegetarianskinnymixer’s Thai Red Curry Paste Sharing is caring! 971 shares Share523 Pin433 Yummly 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 Print skinnymixer's Thai Red Curry Paste Prep Time5 minsCook Time2 minsTotal Time7 mins Author: Skinnymixers Recipe type: CurryCuisine: Thai Servings: 4 Ingredients200 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 - Imperial InstructionsAdd 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 Facts skinnymixer's Thai Red Curry Paste Amount Per Serving (110 g) Calories 277 Calories from Fat 200 % Daily Value* Fat 22.2g34%Saturated Fat 18.4g115%Sodium 203mg9%Carbohydrates 15.7g5%Sugar 6.1g7%Protein 3.9g8% * Percent Daily Values are based on a 2000 calorie diet.