Red Curry Paste with Strawberry

Christine Tizzard
Print Recipe
Prep Time 10 mins
Course Condiments
Cuisine Indian, thai, Vegan
Servings 2 X 175 mL Jars



  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 red bell pepper
  • 2 stalks lemongrass root and tip trimmed, chopped
  • 2-4 red hot chili peppers to taste
  • 1-2 Tbsp roughly chopped fresh ginger
  • 3 cloves garlic
  • 1 Tbsp chopped fresh turmeric or 1 tsp ground turmeric
  • zest and juice of 1 lime or lemon
  • 1/2 cup diced onions or shallots or 6 chopped green onions
  • 2-3 Tbsp neutral flavored oil
  • 3 Tbsp Bonne Maman Intense strawberry spread
  • Pinch salt and pepper


  • Add all ingredients into a blender or food processor and blend until smooth, about 30 seconds.
  • Store curry paste in a jar in the refrigerator for up to 10 days. For longer storage, transfer paste to a freezer safe container for up to 1 month.
  • Use paste in curries, or add a spoonful or two to spice up soups, sauces, salad dressings and more.
Keyword bell peppers, chili peppers, curry paste, lemongrass, red curry, sauce, strawberry, strawberry jam, turmeric, vegan, vegan curry paste