Red Curry Paste

Curry paste is a great base to have on hand for a quick fix. We always have a stash of curry paste ‘ice cubes’ in the freezer for those crazy days when cooking is the last thing on your mind.
— An & Kaitlyn

With some coconut milk you’ll turn leftover vegetables into delicious healthy comfort food in no time.

Store-bought curry paste often contains fish sauce, so making your own plant based version is definitely worth it.   With the added bonus that you can spice it up as you like, without the unnecessary preservatives and sugar.

The best part of making curry paste? It’s basically throwing all the ingredients in a blender and done!



  • 4 red chillies
  • 1 tsp  coriander seeds or gound
  • 1 tsp  cumin seeds or ground
  • 1 tsp tumeric
  • 1 tsp Black pepper
  • 4 Tbs Fresh ginger (or galangal) (2-inch piece)
  • 2 stalks lemongrass - tough outer layer removed
  • 4 cloves of garlic
  • juice & zest of 1 lime  (or kaffirlime)
  • 4 Spring onions
  • Pinch of salt

Fresh cilantro



Red Curry Paste


If you are using whole seeds of coriander and cumin toast them first in a dry skillet over a medium heat to bring out the flavor.

Blend all the ingredients to a smooth, thick paste.

Store the curry paste up to a week in the refrigerator.
Make ice cube out of the paste and they will store up to a month in the freezer.


An De Smedt