Low-FODMAP Thai red curry paste - George Eats

Ingredients

• 1-2 large red chillies (de-seeded and chopped (see notes))
• 50 g galangal or ginger (grated (see notes))
• 50 g lemongrass (finely sliced (the white parts of approx 2 large stalks of lemongrass))
• Good grating of makrut lime zest ((see notes))
• 4 pickled garlic cloves ((optional, see notes))
• 1/2 teaspoon ground cumin or freshly ground cumin seeds
• 1/2 teaspoon ground coriander
• 1 tablespoon sweet paprika (for colour)
• 1/2 teaspoon fine salt (or to taste)
• White pepper (to taste)
• 3-4 finely chopped Thai basil leaves ((see notes))
• 1 bunch of thoroughly washed and chopped coriander roots
• 60 ml (1/4 cup)* water
• 40 ml (2 tablespoons)* neutral oil (I use vegetable)
• 1 tablespoon vegan shrimp paste (I use Vincent the Vegetarian, which contains no onion or garlic)