Curry Paste

16 Sep

Here are two recipes for curry paste. One authentic, one less so.

Curry Paste:
10 dried red chili peppers, seeds removed
1/4 cup hot water
3 Tbsp olive oil
4 cloves garlic
1/2 tsp ginger
1/4 cup shallots diced or 1/2 cup red onion
1/2 stalk lemongrass or 1 Tbsp lemongrass paste
1 Tbsp fresh cilantro (stems only) chopped or 1 tsp corriander
1/2 tsp white pepper
1 tsp turmeric (color)
1/2 tsp paprika
1/2 tsp cumin
1 to 3 thai red chili peppers or if you can’t handle spicy add 2 Tbsp tomato paste
1/2 tsp salt

Let chili peppers sit in hot water for about 30 minutes or until soft. Add all of these ingredients except the oil to your blender or food processor and if needed add water. Blend until you have a uniform paste. Heat a skillet with oil and add the mixture. Cook until all of the water is out. I recommend doubling the recipe and freezing remaining paste into ice cubes.

Or if you’d like to get a similar flavor without buying all of the ingredients you don’t normally keep around:

1/2 large yellow onion
3 Tbsp olive oil
Tbsp Tomato paste
Tbsp garlic powder
1 1/2 tsp coriander
1 tsp cumin
1 tsp ginger
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric (for color)
1/2 tsp cayenne pepper
1/2 tsp paprika

You can also use store bought curry paste as long as you add an additional Tbsp of garlic powder or 3 garlic cloves to the recipe and you’ll need to brown half an onion in the paste before adding your other ingredients. Store bought usually contains sugar and some dairy so if you’re doing a Whole30 challenge you should make your own.


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