Red Curry Paste

Once you have the ingredients on hand it becomes a quick blend in a large nutri bullet / ninja. A standard blender just won’t cut it for this one. This recipe makes a double batch so you can pop half in the freezer for next time!


Chop and pop in to blend

  • 6 stalks Spring Onions, chopped
  • 2 medium red Capsicums, chopped
  • 1 stalk lemongrass, bang then finely slice
  • 1 Tablespoon fresh ginger (or 1-2 teaspoons ground ginger)
  • 3 cloves garlic (skins removed)
  • 3 Tablespoons Lemon juice
  • 1 medium Lime, zested and juiced
  • Fresh chilli – optional, or you can add dried chilli during cooking.

From the Pantry

  • 1/2 teaspoon ground Coriander seed

  • 1 teaspoon ground Cumin seed

  • 1 teaspoon ground Turmeric (or 1 Tablespoon fresh turmeric)

  • 1/2 teaspoon Black Pepper

  • 1/2 tsp sea salt (plus more to taste)

  • 2 Tablespoons Coconut Oil (liquid)

  • 3 teaspoons Coconut sugar


  1. Chop up all of your fresh ingredients, and pop it into your largest nutri bullet / blender.  You may need to blend the spring onions and capsicums a bit first so you can fit the rest of your ingredients in. Lemongrass is easy to finely dice once you have banged it with a kitchen knife / mallet.
  2. Add your spices / seasonings and liquids in, then blend for a minute or two on high. I like to create a nice smooth paste.
  3. This recipe makes a double batch so save half by putting in a freezer safe container, and don’t forget to label. Use within about a month.