Indian Red Curry Paste Recipes

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.

INDIAN RED CURRY PASTE RECIPE

Steps:

• Take your mixer jar first and crush tomatoes to a smooth paste. Add water if required.
• In the same mixture jar, add onions and make a fine paste. Add water if required.
• add ginger, garlic and chillies and crush them to a fine paste too. Add water if required.
• mix everything together.
• heat oil in a pan.
• add this crushed paste into the pan and cook on medium flame.
• add salt and mix well.
• cook until thickens and oil oil oozes out or seperated.
• cool it down properly and store it in the ziplock bags or in an air tight container.
• deep freeze it and use as required.

RED LENTIL CURRY

Steps:

• Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the tomato puree, remove from heat and stir into the lentils.

RED CURRY PASTE

Steps:

• Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes).
• Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed.
• Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
• What you do not use immediately should be refrigerated or frozen.

RED CURRY PASTE

Steps:

• Soak 10 large dried red chile peppers in water for 15 minutes.
• Combine soaked peppers, dried peppers, shallot, garlic, galangal, cilantro, lemongrass, salt, lime leaves, pepper, cumin, coriander, and cardamom in a large mortar and grind with a pestle. Add shrimp paste and continue to grind until paste is smooth.