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:
- 100g dried chillies (soak in water till soften)
- 100g garlic cloves
- 300g shallots
- 20g fresh galangal
- 20g fresh tuneric
- 4 stems lemon grass
- 500g curry powder (meat flavour)
- 100g chilli powder
- 4 stems curry leaf (leaves only),
- 1 tbsp salt
- 1 kg cooking oil
|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.