Red pepper curry paste 🌶

This curry paste is pretty punchy and a real treat for the taste buds. I have been making this for about 30 years and have never tired of the delicious flavours. It is a hot favourite with my family too. 

Serve with chicken, beef, pork, tofu, chickpeas…

Approx 4 servings - make double and freeze for later.

Ingredients:

• 2 onions roughly chopped

• 3 red peppers roughly chopped

• 1 inch ginger roughly chopped

• 3 Garlic cloves roughly chopped

• 25g (small handful) flaked almonds

• 1 tbsp ground coriander

• 2 tsp ground cumin

• 1/2 tsp ground turmeric

• 1/2 tsp cayenne pepper

• 2 tsp Sea Salt

• Black pepper

• 250ml coconut milk

• 2 tbsp lemon juice

Method

Blend all but the coconut milk and lemon juice, until it makes a paste - a little oil or lemon juice can be added if the mixture is too dry.

Heat 2 tbsp coconut oil in large bottom pan or wok

Add the paste to the pan for a couple of minutes

Add chicken/beef/lamb/tofu/chickpeas

Cook gently for approx 20 minutes making sure meat is cooked through

Add:

250ml Coconut Milk

2 Tbsp Lemon juice

Serve with brown basmati rice and naan bread.