Curry Paste Recipes

HOMEMADE THAI GREEN CURRY PASTE

Steps:

• Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
• Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
• Use to make Thai Green Curry!
• Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

THAI RED CURRY PASTE

Steps:

• Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

EASY INDIAN BASIC CURRY PASTE

Steps:

• In a food processor, take onions, garlic, ginger and green chilies.
• Heat a frying pan, add oil and allow it to warm.
• Add onion, ginger garlic and green chili mixture and cook it for few minutes.
• Once the onion starts to lose water, add salt. It allows the onion to cook faster by losing more water.
• Brown the mixture well on low flame, and cook until the mixture starts to ooze oil and the mixture starts to leave the pan.
• At this point, the mixture becomes semi-dry and leaves the pan easily.
• This is the time to add spices. Add all the spices and give a good stir, so the spices incorporate well in the mixture.
• Now you have two choices. You can turn the heat off and keep this mixture as your base curry mixture or add tomatoes and cook it further.
• Because some curry recipes don't include tomatoes, I prefer keeping half curry paste without tomatoes and half with it.
• After keeping half of this mixture, I add chopped or puréed tomatoes, and allow it to cook until the mixture dries up and has a pasty consistency.
• Once it reaches a thick and pasty consistency, the curry paste is ready.
• Allow it to cool down completely and store it in refrigerator for a week or two.
• Set the instant pot to the saute mode. Let it heat till the "Hot" sign appears on the IP display. Add oil and let it heat.
• There is a little difference in this Instant pot method than the traditional curry paste making method mentioned above. Instead of adding onions first, we will add everything all at once.
• Add onion, ginger and garlic mixure, followed by tomato puree, all spices and salt. Give a good mix and saute for about 2 minutes. (Till the mixture loses some moisture)
• Now change the cooking method to pressure cook and set the time for 3 minutes.
• Close the lid and seal the vent.
• Once the cooking time is up, wait for the NPR.
• After the natural pressure release, stir the mixture well.
• Now press the saute button again and cook the mixture further till the mixture looks thick and paste-like consistency.
• The curry paste is ready. Store it in an air-tight glass jar for two weeks or freeze it for a month.

EASY INDIAN CURRY PASTE

Steps:

• Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.
• Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.
• Add shallots, ginger, garlic, ground turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.
• Use immediately, or store the paste in a sterilized jar for up to a week.

SPICY RED CURRY PASTE

Steps:

• If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.
• Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
• To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener).
• Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time!
• Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
• Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
• This curry paste is ideal for curries, soups, sauces, salad dressings, and more!

CURRY PASTE

Steps:

• Put it all in one of those little mini-processors and zoom it a couple of times.
• Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.