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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
Equipment
blender or food processor
Ingredients
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
Instructions
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