Curry Paste

By : | 0 Comments | On : August 5, 2014 | Category : Make Your Own Ingredients

Curry Paste1

Curry paste is one those amazing convenience items that I can’t live without. It’s just so easy to keep a tub of it in the fridge for those nights when I completely forget to plan something for dinner and I need to throw something together at the last minute.

This recipe is super easy  – just soak the dried chilies in warm water to soften them up, then grind all of the ingredients into a paste using Thermomix, then continue cooking the paste using the same pot without the need to transfer the ingredients out to a pan…The process is so easy with Thermomix.  

Curry Paste1

 

Curry Fish Head2

I adapted the recipe from the book called ‘Hawker Secret Recipes (Part 2). If you like to make it too, here is the recipe:

Ingredients A

  • 100g dried chillies (soak in water till soften)
  • 100g garlic cloves
  • 300g shallots
  • 20g fresh galangal
  • 20g fresh tuneric
  • 4 stems lemon grass

Ingredients B

  • 500g curry powder (meat flavour)
  • 100g chilli powder
  • 4 stems curry leaf (leaves only),
  • 1 tbsp salt

 

Ingredients C

  • 1 kg cooking oil

 

Instructions:

Cover Time Temp°C Speed
1) Place all ingredients A into TM bowl and grind  Yes 10 sec 10
2) Scrape down sides sides of wall and grind one more time until finely paste and smooth.  Yes 10 sec 0-10
3) Add in 1/2 kg oil to fry until fragrant.  Yes 10 mins V 2
 4) Add ingredients B, stir fry for 15 mins.  Yes  15 mins  V 2
  4) Add in remaining 1/2 kg cooking oil, continue stir fry.  Yes  15 mins  V  2

 

You can use the paste to cook with meats such as curry fish head.

 

  • Curry Fish Head

Transfer the remaining paste to a container and store it in the freezer. You can keep it for about 1 month plus.

If you cooked the paste, let me know your feedback. I would love to hear from you.

 

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