With such a wide range of different curry pastes available in store it’s possible to achieve great results with your curry in virtually no time, which is great news at dinner time for us busy bees! But, if you have a bit of time spare or you simply just fancy having a go at making your own curry paste then it’s a rewarding pursuit with mouthwatering results. Before you get started, here’s a few things to know...
- Stick to ingredients from the region or country you're cooking from. For example don’t mix Indian flavours with Thai, unless they are used by both countries.
- Make sure you toast the spices first if making Indian pastes as this will bring out the flavour and avoid a ‘raw’ spice taste.
- Likewise make sure that you cook the Thai curry paste for a few minutes before adding the meat or vegetables.
- Store pastes in the fridge in a clean screwtop jar with a little extra oil poured over the top and use within one month of making.
So if you're feeling inspired to create your own curry paste, packed with flavour-filled spices and fresh ingredients then try one of our delicious recipes below!
Indian mild korma paste
Toast the following spices in a frying pan, stirring for 1-2 minutes until golden:
1/2 tsp chilli powder
1tsp garam masala
2 tsp cumin seeds
1tsp coriander seeds
Then whizz in a food processor until smooth with:
3cm piece of root ginger, peeled and chopped
2-3 garlic cloves
2 tbsp ground almonds
2 tbsp desiccated coconut
1tbsp tomato puree
2tbsp vegetable oil
salt to taste
Thai red curry paste
In a food processor whizz the following until you have a smooth paste:
1 shallot, peeled and chopped
1 stalk of lemongrass, chopped
3 red chillies, de-seeded and chopped
3-4 garlic cloves, peeled
3cm piece galangal, peeled and chopped
1 tbsp tomato puree
1tsp ground cumin
1tsp ground coriander
2tbsp fish sauce (nam pla) or 2 tbsp soy sauce mixed with a squeeze of lemon juice
2tbsp lime juice
By Nancy McDougall