How To Make Curry Paste From Powder Recipes

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EASY HOMEMADE THAI CURRY POWDER



Easy Homemade Thai Curry Powder image

This curry powder recipe makes one of the best curry powders you'll ever try. It's also fun to put together and can make a wonderful gift.

Provided by Darlene Schmidt

Categories     Spice Mix     Ingredient

Time 15m

Yield 1/2 cup

Number Of Ingredients 8

3 tablespoons coriander (whole or ground)
2 tablespoons cumin seed (whole or ground)
1 tablespoon turmeric (ground)
2 teaspoons ginger (ground)
1 to 3 teaspoons chili flakes (or cayenne pepper depending on how spicy you want it)
1 teaspoon white pepper (whole or ground)
3 bay leaves (lower stem removed)
1 whole clove (or a pinch of ground)

Steps:

  • Gather the ingredients.
  • Place all of the ingredients in a dry frying pan over medium-high heat. Stir continuously for 1 minute, or until pan is very hot. Then reduce heat to medium and continue stirring 6 to 10 minutes. This will lightly toast the spices, leaving them even more fragrant and tasty.
  • Remove pan from heat and tip the spices into a bowl to cool. Meanwhile, prepare your grinder. If using a coffee grinder , you will need to wipe it out very well with a damp cloth or paper towel to remove all traces of coffee.
  • Place the toasted spices in the grinder and grind well to make your curry powder.
  • Use to season your favorite dish and enjoy!
  • Stir together all of the ground spices-omitting the bay leaf until you cook your curry. Toast in a pan using the same method-for several minutes over medium heat, or until fragrant but not burnt.
  • When cooking with this curry powder, be sure to add 1 to 2 bay leaves to your curry pot.
  • Enjoy!

Nutrition Facts : Calories 128 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, Sodium 38 mg, Sugar 2 g, Fat 4 g, ServingSize Approx. 1/2 Cup, UnsaturatedFat 0 g

CURRY PASTE



Curry Paste image

This is a really good and easy to make curry paste. No time used, no effort, and very tasty. As noted: Suze prefers less heat, Bold likes a lot. Go ahead and use as much, or little, cayenne as you like! The decision to use water or oil will depend on what type of recipe you will be using this in. An oil-based marinade, for instance would call for oil, likewise, water-based preparation.... do what works for you.

Provided by Queen Dragon Mom

Categories     < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 inch fresh ginger, peeled and chopped
1/4 cup garlic, minced
1/2 small onion, chopped
1/4 cup curry powder
1/4 cup cayenne

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.

Nutrition Facts : Calories 217.8, Fat 7.5, SaturatedFat 1.3, Sodium 26.7, Carbohydrate 42, Fiber 15.6, Sugar 4.8, Protein 8.3

EASY INDIAN BASIC CURRY PASTE



Easy Indian Basic Curry Paste image

Indian basic curry paste, the heart and soul of any Indian curry is really easy to make. And you can store it for a week in refrigerator or freeze it for months!

Provided by Sophie

Categories     Main Dish

Time 30m

Number Of Ingredients 11

3 large red onions ((cut into chunks))
6 larger garlic pods
2 inch ginger
4 green chilies
2 large tomatoes ((pureed))
1 tbsp chili powder ((hot or extra-hot variety))
1.5 tbsp cumin powder
0.5 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp curry powder ((optional))
2 tbsp canola oil ((more if you want))

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.

Nutrition Facts : ServingSize 30 g, Calories 29 kcal, Carbohydrate 9 g, Fat 6 g, Fiber 2 g

HOW TO MAKE CURRY POWDER



How to Make Curry Powder image

wikiHow article about How to Make Curry Powder.

Provided by wikiHow

Categories     Indian Cuisine

Number Of Ingredients 6

1 tbsp (7 grams) of ground coriander
1 1/2 tsp (3 grams) of ground cumin
1 tsp (2 grams) of turmeric powder
1/2 tsp (1 gram) of ground black pepper
1/2 tsp (1 gram) of chili powder
1/2 tsp (1.5 grams) of ground ginger

Steps:

  • Measure all the ingredients into a small mixing bowl. Use 1 tbsp (7 grams) of ground coriander, 1 1/2 tsp (3 grams) of ground cumin, 1 tsp (2 grams) of turmeric powder, 1/2 tsp (1 gram) of ground black pepper, 1/2 tsp (1 gram) of chili powder, and 1/2 tsp (1.5 grams) of ground ginger. This recipe makes enough curry powder for a 4-person dish. If you want more to keep in the cupboard to use at a later date, double or triple the recipe.Did You Know? There are tons of different varieties to curry powder, just depending on where you are and what you prefer. Other commonly included ingredients are fenugreek, garlic, fennel, caraway, cinnamon, clove, mustard, and nutmeg. If you want to experiment, consider adding 1 or 2 new spices at a time in 1/2 teaspoon (1 gram) increments.
  • Use a whisk to thoroughly mix up all of the ground spices. Gently mix the ingredients so that they don't go flying everywhere. If you don't have a whisk, a fork will also get the job done. If you want, you could also put the ingredients straight into the storage container and shake it up well to mix things together.
  • Transfer the curry powder to an airtight storage container. Use a clean container that has a tight-fitting lid; something small like a spice jar would work well. Glass works well for curry powder, as it won't stain the container, but plastic can also work. If you do use plastic, just make sure there isn't an odor in the container, as the curry powder will absorb it. If you're having trouble getting the curry powder into the container because the top is too small, use a funnel. If you're planning on using the curry powder right away, you can skip the storage steps.
  • Store the curry powder in a dry, cool location for up to 3 years. Even after 3 years, the curry powder would still technically be safe to use, but its flavor and aroma will be much better the sooner it's used after it has been prepared. Keep it away from direct sunlight and from any moisture. Keep in mind that the powder may be fresh for a shorter period of time if you're using spices that are already several years old. For the best results, use spices that have been purchased in the last 6 months. Write the "made on" date on a piece of masking tape on the container so you will remember how long it'll be good for. If the curry powder doesn't smell good or smell strong when you open the container, it has probably gone bad or lost a lot of its potency.
  • Add 2-2.5 tbsp (12-15 grams) of curry powder for a 4-person dish. Depending on your preferences, you may want more or less curry powder. Play around with the measurements until you find the right proportion for your personal tastes. Curry powder can be made into delicious soups, sauces, and marinades. It can also be used as a dry rub on meat and seafood.

SPICY RED CURRY PASTE



Spicy Red Curry Paste image

Easy red curry paste requiring just 1 blender or food processor and 10 minutes to prepare! Spicy, flavorful, perfect for curries, soups, sauces, and more!

Provided by Minimalist Baker

Categories     Sauce

Time 10m

Number Of Ingredients 15

1/2 tsp coriander seed ((or ground coriander))
1 tsp cumin seed ((or ground cumin))
1/2 tsp black peppercorns ((or 1/2 tsp ground black pepper))
1 medium red bell pepper* ((seeds removed and chopped))
2-4 medium red chilies
1 stalk lemongrass ((root and tip trimmed, then chopped))
1 heaping Tbsp fresh ginger or galangal ((or 1-2 tsp ground ginger))
3 cloves garlic ((skins removed))
1 Tbsp fresh turmeric ((or 1 tsp ground turmeric))
1/2 tsp sea salt ((plus more to taste))
3 Tbsp lemon juice
1 medium lime, zested and juiced ((~3 Tbsp or 45 ml juice as original recipe is written))
6 stalks green onions ((sliced // or sub 1/2 cup diced shallot per 6 stalks green onion))
2-3 Tbsp avocado or grape seed oil ((sub water if avoiding fat))
1 Tbsp maple syrup or coconut sugar ((to balance heat))

Steps:

  • If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.
  • Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
  • To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener).
  • Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time!
  • Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
  • Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
  • This curry paste is ideal for curries, soups, sauces, salad dressings, and more!

Nutrition Facts : ServingSize 1 two-Tbsp servings, Calories 18 kcal, Carbohydrate 1.9 g, Protein 0.2 g, Fat 1.2 g, SaturatedFat 0.1 g, Sodium 50 mg, Fiber 0.3 g, Sugar 1.1 g, UnsaturatedFat 1 g

EASY INDIAN CURRY PASTE



Easy Indian Curry Paste image

Incredibly flavorful Indian style curry paste recipe to make your dishes extra delicious!

Provided by Nish Kitchen

Categories     Curry Paste & Powders

Time 15m

Number Of Ingredients 14

2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
2 dried red chilies
1 shallot, peeled and chopped
4 garlic cloves, peeled
4 - inches fresh ginger
1 teaspoon ground turmeric (turmeric powder)
1 teaspoon paprika
1 teaspoon red chili powder (add more if you like)
1 tablespoon tomato paste (tomato purée)
2 teaspoons white vinegar
1 teaspoon salt

Steps:

  • Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.
  • Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.
  • Add shallots, ginger, garlic, ground turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.
  • Use immediately, or store the paste in a sterilized jar for up to a week.

Nutrition Facts : Calories 58 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 562 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

EASY THAI YELLOW CURRY PASTE



Easy Thai Yellow Curry Paste image

This Easy Thai Yellow Curry Paste can be made with easy-to-find ingredients! Shallots, garlic, Thai chili peppers, ginger, lemongrass, and spices. So much flavor!

Provided by Pinch of Yum

Categories     Sauce

Time 55m

Number Of Ingredients 10

4 large shallots
4 large heads of garlic (not individual cloves - FULL HEADS of garlic)
6-inch piece of fresh ginger
5-20 whole dried Thai chili peppers** (they're very small and usually found in the spice section, see FAQs)
1 1/2 tablespoons salt
2-3 tablespoons turmeric
2-3 tablespoons mild curry powder
2 teaspoons roasted ground coriander
3 tablespoons lemongrass paste (I use Gourmet Garden which they sell at my regular grocery store)
1/4 cup packed cilantro leaves and stems

Steps:

  • Preheat the oven to 350 degrees.
  • Peel the shallots - then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
  • Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
  • While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water.
  • Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency. The recipe should make about 1 1/2 - 2 cups of curry paste, and I use about 1/3 cup or more in each of my yellow curry recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe. The paste keeps for about a week in the fridge and it freezes well!

Nutrition Facts : Calories 139 calories, Sugar 4.3 g, Sodium 2945.9 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 4.5 g, Protein 3.9 g, Cholesterol 0 mg

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