Anti-inflammatory Red Curry Paste



  • 2 large onions, roughly chopped
  • 10 garlic cloves
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • 1 knob of fresh ginger, peeled
  • 1 tsp cardamom
  • 1 tsp paprika
  • 1-2 tsp lemongrass powder
  • 1 knob of fresh turmeric, peeled (or 1/2 Tbsp organic turmeric powder)
  • 2 pinches of cayenne pepper
  • 6-10 red large chili’s (as hot or mild as you like)
  • 3 Tbsp tomato paste
  • Handful of ripe cherry tomatoes
  • 1-2 Tbsp coconut oil or ghee
  • 1-2 tsp cinnamon
  • 1-2 tsp salt


1. Add the chili’s and onions to a thermomix or quality food processor and blitz until broken down and combined.
2. Add all other ingredients and blitz again until a smooth paste forms. It should be lump free and incredibly fragrant and rich.
3. Use a spatula and scrape into a glass jar to store. You can also spoon some of the curry paste into ice trays and freeze, when frozen pop out of the molds’ and place in a zip lock bag and grab one out whenever needed.

How to Use This Curry Paste

  • Paste onto whole chicken (chicken wings are really yummy), fish, lamb, beef or turkey and then place in the oven and roast until golden and cooked to your liking.
  • In curry’s, stews or other slow cooked meals. 
  • Mix a small amount with olive oil to make into a salad dressing. 
  • Add a small amount to raw mince and make into meatballs or rissoles.