Curry Pastes

Hello Joy Readers

Now this is not really a recipe for dinner tonight but more of a few curry paste recipes that you can have made up in the freezer ready for that night when you have no idea what you are going to have for dinner. I keep these in my freezer at home.

If you need to know where to find all these amazing spices check out our blog on spice shops here in Brisbane

Balti Paste:
2 fresh red chillies tops removed
1 thumb size piece of ginger sliced
3 cloves garlic
320g coriander about two bunches
1 large onion
3tbs vegetable oil
1/2 tsp turmeric
3 tbsp ground coriander
1 tsp ground cumin
120g tinned or fresh tomatoes
1 1/2 tsps salt
1/2 tsp sugar
2 tsp garam masala
1/2 cup water

Chop chillies, ginger, garlic and one bunch of the coriander in a food processor, then add the onion and process.
Heat oil in a pan and the paste mix and add the turmeric, coriander and cumin. Saute on a low heat until the onions are soft.

Add the tomatoes, salt, sugar and garam masala and process with a stick blender or back in the food processor. Then add and simmer for 10 minutes. Chop the remaining coriander by hand and stir in to finish.

To use this paster simply use 1 tbsp of the paste to 100g of whatever meat you would like. Stir fry the meat and then add whatever vegetables you would like and then add the paste to taste and fry until everything is cooked. Taste and add salt and lemon juice if required.

Malay Spice Paste:
6 fresh red chillies seeded and sliced
12 shallots, roughly chopped (asian red shallots)
4 cloves of garlic
2.5cm piece of fresh turmeric (available at asian markets) or substitute 1tsp ground turmeric
10 macadamia nuts
2.5 cm cube of shrimp paste
3 stalks of lemon grass.

Place the chillies, shallots, garlic, turmeric, nuts and shrimp paste in a food processor.
Trim the root end from the lemon grass and slice the lower 5 cm of the stalk into thin slices.

Add the lemon grass to the remaining ingredients in the food processor and process them to a fine paste.

Massaman Paste:
1 heaped teaspoon of fennel seeds, coriander seeds, cardamom pods, whole cloves, black peppercorns, dried chilli flakes, turmeric, ground cinnamon
6 cloves garlic
1 thumb size piece of ginger
1 red onion
2 sticks of lemongrass
1/2 bunch coriander
1 lime
vegetable oil

Put the fennel seeds, coriander seeds, cardamom pods, cloves, peppercorns and chilli flakes into a dry frying pan and toast on medium heat until they just start to colour and smell.

Pour into a mortar and pestle, crush the cardamom pods and remove the seeds, adding them to the mortar and pestle then pound up finely. Peel the garlic and the ginger, onion and lemongrass then roughly chop.

Put it all into the dry pan for 5 minutes until slightly softened moving regularly then tip into a food processor.

Add the ground spice mix, the turmeric, cinnamon, coriander stalks reserving the leaves, lime zest and a few good lugs of oil.

Blitz to a paste.

Green Curry Paste:
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
6 white peppercorns
1 teaspoon shrimp paste
1/4 teaspoon ground turmeric
4 coriander roots, roughly chopped
2 lemongrass stems (pale part only), roughly chopped
1 tablespoon freshly grated galangal (see note) or ginger
1 long green chilli, roughly chopped
4 small green chillies, roughly chopped (or use 2 extra long green chillies)
4 kaffir lime leaves spine removed, roughly chopped
2 Asian red eschalots, roughly chopped
4 garlic cloves, roughly chopped

Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning.

Cool slightly. Grind to a fine powder using a mortar and pestle.

Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound with pestle until roughly crushed.

Add 1 tablespoon water and use a stick blender (or transfer to a processor) to blend to a paste.

Store in an airtight container in the fridge for up to 2 weeks or freeze.

Red Curry paste:
10 dried long red chillies
1 teaspoon ground coriander
2 teaspoons ground cumin
3 red birds eye chillies, chopped
2cm piece galangal, peeled, chopped
4 garlic cloves, quartered
1 small red onion, chopped
1 lemongrass stalk, white part only, chopped
1 kaffir lime leaf, finely shredded
4 coriander roots, washed, finely chopped
2 teaspoons shrimp paste
1 tablespoon peanut oil

Place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain.

Meanwhile, place coriander and cumin in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.

Place dried and fresh chillies, galangal, garlic, onion, lemongrass, kaffir lime leaf, coriander root, shrimp paste and spice mixture in a food processor.

Process until finely chopped. Add oil. Blend until a smooth paste forms.

Refrigerate in an airtight container for up to 1 week or freeze.


The Joy Girls XX

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