- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
I can’t stop making this homemade red curry paste! Our recipe uses easy-to-find ingredients and is incredibly flavorful! It’s amazing for Thai curries (of course!), but I’ve shared many more uses below!
Ingredient:
- 1 ½ tablespoons avocado oil
- 9 whole Fresno red chilies, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 shallots, peeled and chopped
- 2 green onions, chopped
- 12 garlic cloves, smashed and peeled
- 3 ½ tablespoons chopped fresh ginger (3 to 4-inch piece)
- 1 tablespoon chopped fresh turmeric or 1 teaspoon dried turmeric
- 1 ½ teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 lime, zested and juiced
- 1 ½ teaspoons fish sauce
- 1 teaspoon lemongrass paste, see tips
- 1/2 teaspoon tamari or soy sauce
- 1 teaspoon salt
