skinnymixer's Thai Red Curry Paste

Thai Red Curry Paste Thermomix Recipe from SkinnyAsia

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5 from 1 vote

skinnymixer's Thai Red Curry Paste

Prep Time5

Cook Time2

Total Time7

Course: Curry

Cuisine: Thai

Servings: portions

Calories: 59kcal

Author: Skinnymixers

Ingredients

200 g shallots peeled (the small brown ones)
40 g cloves of garlic peeled
40 g ginger sliced into thin round coins
30 g stalk of lemon grass white part only, roughly chopped (about 2-3 stalks)
20 g roasted shrimp paste from supermarket, optional for vegetarian
10 g coriander roots and stalks/leaves
5-10 dried red chillis depending on spice preference, for a milder curry deseed the chillis
4 double makrut lime leaves
2 tsp sweet paprika
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp salt
1 tsp turmeric
50 g water (optional to help process)

Metric - Imperial

Instructions

Thermomix

Add ingredients to mixer bowl. Blend for 5 sec/speed 9/MC on. Scrape mixer bowl down and repeat 2–3 times until smooth.
Divide into 4 portions and freeze in snap lock bags or silicone moulds.

Conventional

Add ingredients to blender. Blend for 5–10 sec, scrape down and repeat until smooth.
Divide into 4 portions and freeze in snap lock bags or silicone moulds.

Store

Store in an airtight container in the freezer for up to 3 months or in the fridge for 3 days.

Notes

Tip: Typically smaller chillies will be hotter than the larger chillies. To use fresh red chillies, roast them under a hot grill until slightly charred.

Vegetarian: Replace roasted shrimp paste with miso paste or double the amount vegan fish sauce.

Low Fodmap: Use 2–4 dried red chillies maximum. Replace shallot with half the amount of spring onions (green part only). Replace garlic with garlic infused olive oil. Add 2 Tbsp tomato paste.

Halved/Doubled: This recipe can be halved or doubled.

Nutrition