This vegan red curry paste is bursting with flavor from aromatic herbs and spices. It's perfect for adding depth and heat to your favorite vegan Thai dishes. Plus, it's gluten-free, making it suitable for those with dietary restrictions.
Ingredients: 1/4 cup dried red chili peppers. 2 shallots, chopped. 4 cloves garlic. 1 thumb-sized piece of ginger, peeled and chopped. 2 lemongrass stalks, chopped. 1 tbsp coriander seeds. 1 tsp cumin seeds. 1 tsp paprika. 1/2 tsp ground turmeric. 1/2 tsp salt. 2 tbsp lime juice. 2 tbsp water.
Instructions: Soak dried red chili peppers in hot water for 15 minutes, then drain. In a blender or food processor, combine soaked chili peppers, shallots, garlic, ginger, lemongrass, coriander seeds, cumin seeds, paprika, turmeric, salt, lime juice, and water. Blend until a smooth paste forms, adding more water if necessary. Store the red curry paste in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Prep Time: 20 minutes
Cook Time: 0 minutes
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