Easy, Thai-Style Red, Yellow and Green Curry Pastes

• Vegan
• Gluten free
• Paleo

• Produce

  • 300 g Bell pepper
  • 1 Chilli peppers
  • 1/3 cup Cilantro, tightly packed
  • 1 tbsp Coriander, ground
  • 50 g Garlic
  • 20 g Ginger
  • 2 tbsp Lemongrass

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tsp Kosher salt
  • 5 tsp Turmeric, ground

Found on nudefoodhero.com

Description

Ingredients

• 300g Bell Pepper (Red for red curry, Yellow for yellow curry and Green for green curry)
• 50g Garlic, minced
• 20g Ginger, minced
• 1 to 10 chilli peppers (depending on your liking, see the post above)
• 2 Tbsp Minced lemongrass (either fresh or from a tube)
• ⅓ Cup of tightly packed cilantro leaves and stems (if you have the roots, too, this is a bonus)
• 1 Tbsp ground coriander
• 2 tsp kosher salt
• 1 tsp ground black pepper
• FOR THE RED AND GREEN CURREY PASTES:
• ½ tsp ground turmeric
• FOR THE YELLOW PASTE
• 1½ Tbsp ground Turmeric

Directions

• Place all the ingredients in a food processor/ blender and pulse/ blend until a paste is formed
• Place a pan or skillet over medium heat. Pour the spice blend into the pan and heat until it begins to bubble. Reduce the heat to low and continue to cook until all moisture has evaporated, leaving a thick, fragrant paste - about 20 minutes.
• Store in a jar in the fridge for up to two months. Can be frozen.