Curry Pastes Recipes

EASY INDIAN BASIC CURRY PASTE

Steps:

• In a food processor, take onions, garlic, ginger and green chilies.
• Heat a frying pan, add oil and allow it to warm.
• Add onion, ginger garlic and green chili mixture and cook it for few minutes.
• Once the onion starts to lose water, add salt. It allows the onion to cook faster by losing more water.
• Brown the mixture well on low flame, and cook until the mixture starts to ooze oil and the mixture starts to leave the pan.
• At this point, the mixture becomes semi-dry and leaves the pan easily.
• This is the time to add spices. Add all the spices and give a good stir, so the spices incorporate well in the mixture.
• Now you have two choices. You can turn the heat off and keep this mixture as your base curry mixture or add tomatoes and cook it further.
• Because some curry recipes don't include tomatoes, I prefer keeping half curry paste without tomatoes and half with it.
• After keeping half of this mixture, I add chopped or puréed tomatoes, and allow it to cook until the mixture dries up and has a pasty consistency.
• Once it reaches a thick and pasty consistency, the curry paste is ready.
• Allow it to cool down completely and store it in refrigerator for a week or two.
• Set the instant pot to the saute mode. Let it heat till the "Hot" sign appears on the IP display. Add oil and let it heat.
• There is a little difference in this Instant pot method than the traditional curry paste making method mentioned above. Instead of adding onions first, we will add everything all at once.
• Add onion, ginger and garlic mixure, followed by tomato puree, all spices and salt. Give a good mix and saute for about 2 minutes. (Till the mixture loses some moisture)
• Now change the cooking method to pressure cook and set the time for 3 minutes.
• Close the lid and seal the vent.
• Once the cooking time is up, wait for the NPR.
• After the natural pressure release, stir the mixture well.
• Now press the saute button again and cook the mixture further till the mixture looks thick and paste-like consistency.
• The curry paste is ready. Store it in an air-tight glass jar for two weeks or freeze it for a month.

THAI RED CURRY PASTE

Steps:

• Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

CURRY PASTE

Steps:

• Put it all in one of those little mini-processors and zoom it a couple of times.
• Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.

CURRY PASTE

Steps:

• Heat the butter in a small saucepan and stir in the curry powder and flour, blending well.
• Add the broth, stirring constantly with a wire whisk. When mixture is thickened and smooth, remove it from the heat. Let cool.

CURRY PASTES

Steps:

• First peel the garlic and ginger
• Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan
• Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat
• Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder
• Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste