How to Make Homemade Curry Paste
It’s time for a true game changer. A homemade, delicious and brilliant curry paste that has saved us in the kitchen uncountable times this winter. Easy as ABC. Just follow the recipe, place the paste in an ice tray and freeze it. Use them to flavour your favorite vegetables week after week, all year round. A great way to add lots of anti-inflammatory herbs to your everyday dinner.
Homemade Curry Paste
1 red chili pepper
1.5 inch ginger
3 pieces fresh turmeric
2 stalks lemongrass
4 handfuls fresh cilantro
2 Tbsp whole coriander seeds
1 Tbsp whole cumin seeds
1 tsp salt
1/2 tsp freshly ground black pepper
Preheat the oven to 212° Fahrenheit (or 100° Celsius). Peel shallots and garlic. Place them with some olive oil on sections of aluminum foil (or parchment paper) large enough to wrap them completely. Bake in the oven until soft. Rinse the chili pepper (remove the seeds for a milder taste). Carefully wash ginger and turmeric. Shred the lemongrass finely.
Use a blender to mix all the ingredients into a paste. Store in a jar in the fridge for up to 1 week – or place the paste in an ice tray and put in the freezer.