Best Curry Pastes Recipes

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

Ingredients

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

Ingredients

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 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

Ingredients

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.