Red/Green and Yellow Thai curry paste ~ James@ The Nude Food Hero

Making Thai-style red, yellow or green curry pastes has never been so easier than with this "one size fits all" recipe

Author: James
Recipe type: Spice Paste
Cuisine: Thai
Serves: 1½ Cups

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 CURRY PASTES:
½ tsp ground turmeric

FOR THE YELLOW PASTE
1½ Tbsp ground Turmeric


Instructions
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.