This recipe makes about 12 ounces (around a cup and a half) of curry paste, so you can keep some in your fridge (it will last about a month) and freeze the leftovers
You may divide curry paste into two-tablespoon-portions and froze it in an ice cube try.
Then, pop them out and put them in a freezer-safe zipper-close bag and keep them in freezer.
Yields 12 ounces
EASY HOMEMADE RED CURRY PASTE
15 min Prep Time
3 large dried red New Mexico Chili peppers
10 small dried chiles de arbol
½ c. coarsely chopped shallots
½ c. coarsely chopped garlic
1 Tbsp. coarsely chopped fresh ginger or galanga root
1 Tbsp. ground coriander
1 tsp. ground cumin
½ tsp. pepper
½ tsp. salt substitute
Remove the stems and seeds from the dried chilies. Use your hands to tear the chilies into small pieces, then soak in a bowl of warm water for 10 minutes.
Wash your hands thoroughly with soap and water.
Meanwhile, place your shallots, garlic, ginger or galanga root, coriander, cumin, pepper, and salt substitute into the bowl of a food processor or blender.
Once the chilies have finished soaking, drain the water off and add them to the food processor.
Use the processor to grind the ingredients into a paste. You may need to scrape the sides of the bowl down as you go.
Store in a glass container for up to 1 month in the fridge, or freeze for up to 1 year.
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