Prep time: 20 minutes
Difficulty: Super Easy
At my house in the north of Thailand, we always made our own curry pastes from scratch, using ingredients from the herb garden at the back of the house – the perks of living on a farm. I used to hate making curry paste as we had only a pestle and mortar and the ingredients seemed to take forever to grind down. I didn’t get to use a food processor until I was much older! Hope you enjoy this recipe (with a bit of help from the trusty blender).
Red curry paste works with fish, chicken, veggies, beef, duck and more. Try our salmon red curry or butternut red curry for a vegetarian alternative.