Red Curry Paste


Curries are a great way to create tasty vegetarian meals. For a Green curry click here. This Red Curry has a lot a flavor and is on the spicy side. For something less spicy, reduce the number of red chili peppers.

12 Dried red chili peppers
1 New Mexico chili pepper
1 Tablespoon ground coriander
1 Teaspoon ground cumin
4 Cloves chopped garlic
3 Tablespoons shallots, chopped
3 Stalks of lemongrass, thinly sliced across the grain
1 Tablespoon fresh ginger, chopped
1 Tablespoon lime zest
2 Teaspoon paprika
1 Teaspoon salt
Veggies and or Tofu

Start by soaking dried chilis in hot water for about 15 minutes. Starin off water. Place all ingredients in a blender or Cuisinart and puree with just enough water to form a smooth paste. This paste will hold a couple of weeks in the fridge, or a couple of months if frozen.

When using this paste, start by heating a pan with a little bit of oil. Add paste and stir regularly until fragrant, about 5 minutes. At this point you can add diced veggies such as squash, carrots, snap peas- pick your favorite and throw it in there. Add a bit more water or veggie stock as needed, or for a very rich meal, add coconut milk. This paste could also be used as the base for a soup, or as a marinade for veggie kabobs.

Serve over rice.

About Peter Dopulos

Peter Dopulos is an avid cyclist and the author of Where to Bike Orange County. He is also the co-host of the Long Beach radio talkshow Swoop's World and a co-founder of

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