Curry Paste
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.
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.
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.
