Vegan Thai Yellow Curry Paste
A vegan Thai yellow curry paste without fish sauce
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Spice Mix
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 139kcal
- 2 Thai bird's eye chilies (or other hot red chili peppers)
- 2 stalks lemongrass (use juice of 2 limes and their zest as a substitute)
- 1 tablespoon turmeric
- 2 shallots
- 1-inch piece galangal (use ginger if you can't find this)
- 1 small plum tomato
- 6 cloves garlic
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1-inch piece cinnamon
- 2 tablespoon tamari (or soy sauce)
- 2 tablespoon brown sugar
- ½ cup coconut milk
Place all ingredients and ½ cup of the coconut milk in a blender bowl. Blitz into a smooth paste, adding more coconut milk if needed to keep the blades moving.Store in an airtight container in the freezer.
Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 514mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 5.5mg | Calcium: 53mg | Iron: 3.3mg