Recipes

Simple Curry Pastes

Alrighty, this is a winner of an idea. You can place the paste in a jar and throw a ribbon around it… or maybe not even go that far. And BOOM, a delicious homemade gift! Or keep it in the fridge for a week to use. Alternatively, and this is my favourite. Freeze it up in your ice cube trays! That is the perfect portion to add into the pan to make a fast curry. I have made curry’s a lot more involved and they have been out of this world but for a weeknight meal, who has the time! Below are a few of my top picks. Remember this is a quick meal and perfect for the winter go to’s! Oh, and I haven’t been able to find any recipe or play on a few that beats Jamie Olivers Red Curry. Look it up and add this to your curry repertoire.

 

Green Curry Paste

2-4 Large green chillies (the little ones are super hot!).

1 tsp black peppercorns

1 small Brown Onion

1 tbs Garlic

Small Bunch of Coriander leaves including their stalks

2 tsp grated Lime peel

Juice of 1 Lime

1 tsp salt

2 tsp ground Coriander

1 tsp ground Cumin

1 tsp Lemongrass

1 tsp peeled Ginger

2 tsp Fish Sauce

1 tsp ground Tumeric

1 tsp oil

 

 

 

Yellow Curry Paste

I once made this paste for friends with 40 dried chillies!!!! Oh my, I nearly died when we cooked with it. So let’s say a few less and you might get the kids on board also.

10 small dried red Chilli’s. Soak chillies in a bowl for 3 minutes.

A good pinch of Salt

4 cloves of Garlic

1 lemongrass stalk. Peel off the outer layer and cut off the hard ends.

3 Shallots

6 inch piece of Ginger, peeled, roughly chopped.

2 tsp of Fish Sauce

2 tbps Curry Powder

1 tbsp Coriander Seeds

1 tsp Numeric

1 tsp Cumin

1/2 cup to 3/4 cup of water.

 

Blitz Everything, adding a little more oil, salt, juice, chilli to taste. Play around with each recipe and make it your own!

 

Jennifer X

 

 

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