All-purpose curry paste

Step aside store-bought curry paste! Making your own is a lot simpler than you think.

30 minutes

Makes 1¼ cups

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Ingredients:

  • 1 garlic bulb, cloves removed
  • 4 stalks lemongrass, sliced
  • 5-8cm knob ginger, peeled
  • 5-8 red chillies, deseeded and roughly chopped
  • 2 Tbsp (30ml) tomato paste
  • 5 dried lime leaves
  • 1 Tbsp (15ml) ground turmeric
  • 3 Tbsp (45ml) each coriander and cumin seeds
  • Salt and milled pepper
  • ¼ cup (60ml) canola oil

 

Method

  1. Combine all ingredients except seasoning and oil in a food processor and blitz until smooth. Season.
  2. Heat canola oil in a pan over medium heat and fry paste for 8-10 minutes or until fragrant.
  3. Spoon into a jar, cool and seal.
  4. Store in the fridge for up to 3 weeks. 

 

Try more saucy shortcuts 

Thai herby pesto 

Cacciatore sauce

 

Make Butter Chicken pie.

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