WFPB Oil Free Red Curry Paste
This pure WFPB red curry paste blends dried chillies, lemongrass, ginger, and warm spices into a smooth, aromatic base. Oil‑free, clean, and perfect for curries, soups, and marinades.
Ingredients
- 8-10 dried red chillies soaked until soft
- 2 shallots diced
- 4 cloves garlic minced
- 1 stalk lemongrass tender inner part only
- 1 thumb-size piece ginger grated
- zest of one lime
- 1 handful coriander (cilantro) stems
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika for colour
- 1-2 tsp miso for saltiness
- water to blend
Instructions
- Dry‑toast the spices (cumin, coriander, paprika) in a pan until fragrant.
- Add all ingredients to a blender or mortar and pestle.
- Blend with a splash of water, just enough to bring it together, until smooth.
- Adjust heat, acidity, or saltiness to taste.
Notes
- Keeps 5–7 days in the fridge or the freezer in tablespoon portions.
- For a deeper, more authentic flavour, use galangal instead of ginger and kaffir lime zest if you can find them.
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