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Indian Spice Box
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5 from 7 votes

Vegan Thai Red Curry Paste

A vegan Thai red curry paste without fish sauce, but just as tasty.
Prep Time10 mins
Total Time10 mins
Course: Spice Mix
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Thai Red Curry Paste
Servings: 3 uses
Calories: 213kcal


  • ½ onion (diced)
  • 3 red chili peppers
  • 1-inch piece galangal , sliced thinly (use ginger as a substitute)
  • 1 stalk lemongrass (trim the top and the hard outer leaves and slice finely. If you can't use this, use the zest of two limes instead)
  • 1 tablespoon lime juice
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground black pepper
  • 2 tablespoon tamari (or soy sauce)
  • 1 teaspoon sugar
  • ¼ cup vegetable oil


  • Put all the ingredients in the grinder but add just enough oil to keep the blades moving. Add the rest of the oil if needed, to make a fairly smooth paste.


Calories: 213kcal | Carbohydrates: 11g | Protein: 2g | Fat: 19g | Saturated Fat: 15g | Sodium: 788mg | Potassium: 121mg | Fiber: 1g | Sugar: 3g | Vitamin C: 6.4mg | Calcium: 22mg | Iron: 1.5mg