Homemade Red Curry Paste

Gluten, Dairy, Egg and Nut Free

INGREDIENTS:

• 1/4 cup fresh Onion
• 1 large stalk Lemongrass
• 1 tsp Cayenne Pepper
• 4 cloves Garlic
• 1 Thumb size piece of Ginger
• 2 Tbl Tomato Sauce (I used my recipe Tomato Sauce)
• 1 tsp ground Cumin
• 1 tsp ground Coriander
• 1/4 tsp ground Pepper
• 1/4 tsp ground Cinnamon
• 2 Tbl Tamari Sauce (Gluten Free Soy Sauce)
• 1 tsp Shrimp Paste
• 1 tsp Coconut Sugar
• 3 Tbl Coconut Milk
• 2 Tbl fresh Lime Juice
• 1 tsp Mexican Chilli Powder (Optional – for taste)

METHOD:

1. Place all ingredients into a blender and mix until combined.
2. Place curry into a jar and place into the fridge

NOTES:

Curry will only last a few days in the fridge.

Mixture can be placed into tablespoon size amounts into an ice-cube tray and frozen and used when required.