Curry Paste Recipe

Name: Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 -100 g shallots or 80 -100 g red onions, chopped roughly; 1 garlic clove, chopped (optional); 1 inch gingerroot, chopped; 1 inch galangal, chopped (if you can find it); 2 stalks lemongrass, sliced cross-section thinly; 1 red fresh chili pepper, deseeded and sliced (2 if you like it spicy); 3 dried chilies, soaked in hot water and chopped roughly (double amount if you like it very spicy); 1 teaspoon turmeric powder (better if you can find fresh turmeric root); 1 teaspoon coriander powder; ½ teaspoon fennel powder; ½ teaspoon cardamom powder

Servings: persons

80 -100 g shallots or 80 -100 g red onions, chopped roughly
1 garlic clove, chopped (optional)
1 inch gingerroot, chopped
1 inch galangal, chopped (if you can find it)
2 stalks lemongrass, sliced cross-section thinly
1 red fresh chili pepper, deseeded and sliced (2 if you like it spicy)
3 dried chilies, soaked in hot water and chopped roughly (double amount if you like it very spicy)
1 teaspoon turmeric powder (better if you can find fresh turmeric root)
1 teaspoon coriander powder
½ teaspoon fennel powder
½ teaspoon cardamom powder

1
Puree it all in a blender, adding a bit of water or coconut milk to help the blades move.
2
The paste can be used to cook around 800g of meat or chicken or up to 1kg of vegetables.
3
Add to the heated oil: spices such as star anise, cinnamon stick, several fenugreek seeds and a few whole cloves if you like.
4
Then add the spice paste and cook on medium or medium-low heat for 4 or 5 minutes to ensure thorough cooking of spices (easier on sensitive stomachs!).
5
Stir constantly to make sure it doesn't burn!
6
Add 2 or 3 pounded or crushed candlenut for thickening.
7
Five minutes before ending your curry cooking, add 2 hand-torn kaffirlime leaves for a lovely fragrance (if you love it).
8
For fish, you might want to add a few slices of dried tamarind or a teaspoon of tamarind paste mixed with 2 tablespoons warm water.

883

kcal

Calories

200

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 80 -100 g shallots or 80 -100 g red onions, chopped roughly, 1 garlic clove, chopped (optional), 1 inch gingerroot, chopped, 1 inch galangal, chopped (if you can find it), and more.

Yes, Curry Paste falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Paste

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