Curry Pate Recipes

So simple and good. Serve with crisp wheat crackers. Wheat Thins® are good.

Provided by MJodyH

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 40m

Yield 8

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 179.5 calories, Carbohydrate 12.8 g, Cholesterol 38.2 mg, Fat 12.3 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 7.7 g, Sodium 251.9 mg, Sugar 10 g

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

• Ingredients

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

This is a really good and easy to make curry paste. No time used, no effort, and very tasty. As noted: Suze prefers less heat, Bold likes a lot. Go ahead and use as much, or little, cayenne as you like! The decision to use water or oil will depend on what type of recipe you will be using this in. An oil-based marinade, for instance would call for oil, likewise, water-based preparation.... do what works for you.

Provided by Queen Dragon Mom

Categories     < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 217.8, Fat 7.5, SaturatedFat 1.3, Sodium 26.7, Carbohydrate 42, Fiber 15.6, Sugar 4.8, Protein 8.3

I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.

Provided by tigerduck

Categories     Peppers

Time 1h10m

Yield 10 tablespoons, 8 serving(s)

Number Of Ingredients 11

• Ingredients

Categories     Condiment/Spread     Chicken     Onion     Poultry     Curry     Brandy     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

• Ingredients