Home cooked vegetarian food recipe - Vegetarian Thai Red, Green & Yellow Curry Paste

Basic ingredients for curry paste -

According to your taste, you may alter each ingredient more or less.

2-3 inches ginger, 2-3 inches galangal, 4 stalks lemon grass (use only 3 inches long from the root), 3-4 cloves garlic, 8 shallots, a bunch of Thai basil leaves, 1 heap teaspoon coriander seeds (toasted), 1 heap teaspoon black pepper

Salt to taste

For Red Curry Paste

Add a few fresh small red chillies or dried chillies (soaked and deseed), 1 teaspoon red chilly powder, half teaspoon cumin seeds (toasted) into the basic ingredients

For Green Curry Paste

Add a few fresh small green chillies, a few lime leaves, a bunch of fresh coriander, half teaspoon cumin seeds (toasted) into the basic ingredients

For Yellow Curry Paste

Add a few fresh small red or green chillies, a few lime leaves, 1 heap teaspoon turmeric powder into the basic ingredients

x x x x x x x x x x x x x x x

Grind everything into a paste.

Add about 2 tablespoons oil in the wok at low-medium heat, add in the paste with 1 heap teaspoon salt. Stir well for about 10-15 minutes until fragrant and thickens.

Let it cool down and keep in an airtight jar, either use them fresh, or keep in the fridge for about 1 week, or freeze them for later use.