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Thai Red Curry Paste

Thai Prawn Red Curry - Mummy Cooks

This delicious baby-friendly Thai Red Curry Paste is not only quick and simple to make, but is also easily adaptable to you or your family's tastes! Cook it up with a variety of vegetables and your choice of meat to create a healthy, hearty meal for the entire family.

For a full recipe using this paste, check out my Thai Red Prawn Curry!

Total Time: 3-5 minutes 
Makes: 1 x Adult Portion Pot  


½  tsp ground coriander
1 tsp ground cumin
½  tsp ground black pepper
1 red pepper, deseeded & chopped
2 red chilli, deseeded
1 stalk lemongrass (root and tip trimmed, then chopped)
1 tbsp fresh ginger 
3 cloves of garlic 
1 tsp ground turmeric
3 tbsp lemon juice
1 medium lime, zested and juiced 
6 stalks of scallions (the green bit)
3 tbsp extra virgin olive oil 
1 tbsp maple syrup


  1. Blend in a good food processor, scraping down the sides as you go. Taste and adjust if needed. 
  2. Store in your airtight portion pots for up to a week. It's also possible to freeze.

To Store: 
Use air-tight containers like any of our portion pots to freeze any extras! Our smaller weaning pots are perfect to freeze away small portions in the perfect amount to use each time you want to cook up a curry.




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