Curry Paste

This fresh curry paste will add a wow-factor to your curries, especially the homemade ones. It is easy to make and can last many days. These types of paste originated in Thailand, and it was used for making sauce to season various kinds of meat, vegetable, and rice dishes, which eventually became known as “curried food”.

Traditionally, curry pastes are made by blending a combination of ingredients which often includes onions, chillis, garlic, pepper, peanut oil, shallot, galangal, and salt. The most popular type of curry pastes in East Indian markets are red, yellow, and green curry (red is the most common).

Health Benefits

Chilli paste is very nutritious because of the ingredients. Chilli pepper is rich in vitamins A, C and D which are great antioxidants and helps protect your body from cancerous cells. It helps remove toxic elements from the system and increase metabolic rates. Chilli paste also contains turmeric, which boosts digestion.

Ingredients

cumin seeds: 2 tbsp

Coriander seeds: 3 tbsp

Mustard seeds: 1 tbsp

fennel seeds: 1 tsp

ground turmeric: 1 tsp

black peppercorns: 1 tsp

paprika: 1 tsp

ground cinnamon: 1 tsp

dried chillis - according to personal preference: 1 or 2

garlic cloves – finely grated: 5

Thumb sized piece of peeled root ginger – finely grated

tomato puree: 1 tbsp

salt: 1 tsp

white cider vinegar/ wine vinegar: 4 tbsp

Sunflower or vegetable oil – for covering the paste for storage

How To Make Curry Paste

1. Put the peppercorns and seeds in a dry pan over a low heat.
   1. Cook and stir often for about 4 minutes, until the seeds begin to pop and turn aromatic and golden.
   2. Tip into a large bowl and let cool for a couple of minutes.
2. Add the cinnamon, paprika, dried chillis, turmeric, and toasted spices to a clean mortar and pestle.
   1. Grind into a very fine powder and then add salt.
3. Make a paste by mixing the grated garlic,ginger, tomato puree, and vinegar together.
4. Your curry paste is ready.
5. You can use immediately or transfer the paste into a clean jar.
   1. Cover in a layer of vegetable or sunflower oil.
   2. Seal with a lid.

Note: Will keep for up to 1 week in the fridge. 

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Trivia

The word ‘curry’ originated from ‘kari’, a Tamil word which means ‘spiced sauce’.