Vegan Thai Red Curry Paste
An aromatic vegan Thai red curry paste for Thai curries and sauces.
Servings: 3 uses
Calories: 213kcal
Ingredients
- 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 avocado oil or any neutral oil
Instructions
- 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.
Nutrition
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