Pure Prasad Kitchen
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Sauces & Pastes
10 cups
Red Curry Paste
Hot Vegan
Base yield: 3 cups | Current target: 10 cups
AllergensNo major allergens detected from ingredient names
Nutrition focusContains nourishing fats, Spice-led flavour and digestive warmth
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients
| Ingredient | Base Qty | Scaled Qty | Kitchen Qty / Notes |
|---|---|---|---|
| Hot red chilies | 8 each | 8 each | 8 each |
| Whole white peppercorns | 1 tsp | 1 tsp | 1 tsp |
| Coriander seeds | 1 tsp | 1 tsp | 1 tsp |
| Cumin seeds | 0.5 tsp | 0.5 tsp | 0.5 tsp |
| Zest of lemon | 1 each | 1 each | 1 each |
| Chopped fresh cilantro | 1 tbsp | 1 tbsp | 1 tbsp |
| Chopped fresh ginger | 2 tsp | 2 tsp | 2 tsp |
| Finely grated lime zest | 1 tsp | 1 tsp | 1 tsp |
| Sweet paprika | 2 tsp | 2 tsp | 2 tsp |
| Ground nutmeg | 0.5 tsp | 0.5 tsp | 0.5 tsp |
| Grapeseed oil | 2 tbsp | 2 tbsp | 2 tbsp |
Method
- Wearing rubber gloves, stem and seed the chiles and cut into 1/2-inch pieces. Soak for 20 minutes in a bowl with enough hot water to cover. Drain the chiles, reserving 1 tbs of the soaking liquid.
- Place the peppercorn, coriander and cumin seeds in a small skillet over medium heat, stirring until fragrant, being careful not to burn them. Cool the spices and finely grind them in a blender or an electric spice grinder. In a food processor puree the chiles to a paste with the reserved soaking liquid and the ground spices.
- Add cilantro, ginger, lime zest, lemon zest, paprika, nutmeg and oil and process until smooth. Keep the curry paste tightly covered in the refrigerator.
Chef Notes
Change only the Target Cups cell. All scaled quantities update automatically.
Whole items may need practical kitchen rounding after scaling.
Chef-adjusted seasoning notes from the source recipe remain marked clearly.