How to Make Homemade Curry Paste Recipes?

Making curry paste at home unlocks a lot of potential to touch the actual world of cooking without having to compromise on taste and freshness. One advantage of making curry paste from scratch is that this paste is more versatile since you, the big man in charge, get to manage the recipe. Leafy plants add flavours and other ingredients are ground together to make one proper rich paste which may form a basis for several other dishes. The recipes below are suitable for fans of authentic curry pastes or those who want to stop going to restaurants and prepare their curry paste from scratch themselves. Using the step-by-step methods in this guide, you can master the art of cooking these staple curry pastes & savouring an entire range of flavours.

Red Curry Paste:

Ingredients for Red Curry Paste:

• 10 to 15 dried red chillies without seeds
• One tablespoon of seeds coriander
• One tsp cumin seeds
• One tsp black peppercorns
• One tablespoon of coarsely chopped lemongrass
• One tablespoon of chopped finely galangal or ginger
• Five sliced garlic cloves and three chopped shallots
• One tsp of optional shrimp paste
• Two tablespoons vegetable oil and one tablespoon lime zest
• One tsp salt

Guidelines:

Prepare the Chilies:

For the preparation of the chillies, soak them in boiling water for approximately fifteen minutes, until they become soft. After draining, set away.

Toast the Spices: 

Over medium heat, toast the black peppercorns, cumin seeds, & coriander seeds in a dry pan until aromatic. Once they have cooled, use a pestle and mortar or spice grinder to ground them into a fine powder.

Mix Well the Ingredients: 

Put the softened chillies, ground spices, lemongrass, galangal (or ginger), garlic, shallots, lime zest, vegetable oil, & salt in a food processor or mortar & pestle. Mix until a smooth paste forms. If necessary, add a small amount of water to get the right texture.

Store:

After transferring the paste to an airtight receptacle, chill it. It may be frozen for extended storage or kept in storage for as long as a week.

Green Curry Paste:

Ingredients for Green Curry Paste:

• 10 to 15 green chillis, seeds removed
• One tablespoon each of coriander and cumin seeds
• One tsp white peppercorns
• Two tablespoons of finely chopped lemongrass
• One tablespoon of finely chopped galangal or ginger
• 5 sliced garlic cloves and three chopped shallots
• 1 tbsp. finely chopped up cilantro stems or roots
• Two tablespoons fish sauce and one tablespoon lime zest
• One tablespoon of recommended shrimp paste
• Two tsp of vegetable oil

Guidelines:

Prepare the Chilies:

For the preparation of the chillies, soak them in boiling water for approximately fifteen minutes, until they become mushy. After draining, set away.

Toast the Spices: 

Over medium heat, toast the white peppercorns, cumin seeds, & coriander seeds in a dry pan until aromatic. Once they have cooled, use a mortar and pestle or spice grinder to ground them into a powder.

Mix well the Ingredients: 

Put the softened chillies, ground spices, garlic, shallots, lemongrass, galangal (or ginger), cilantro roots or stems, lime zest, fish sauce, shrimp paste (if using) and vegetable oil in a food processor or mortar and pestle. Mix until an even paste forms. If necessary, add a small amount of water to get the right texture.

Store: 

After transferring the paste to an airtight receptacle, chill it. It may be frozen for longer periods or kept in storage for as long as a week.

Ingredients for Yellow Curry Paste:

• 5–7 dried red chillies with the seeds taken out
• One tablespoon each of coriander & cumin seeds
• One tsp of mustard seeds
• One tsp powdered turmeric
• One tablespoon of coarsely chopped lemongrass
• One tablespoon of chopped-up fine galangal or ginger
• Five sliced garlic cloves and three chopped shallots
• One tablespoon of additional shrimp paste
• Two tablespoons vegetable oil and one tbsp lime zest
• One tsp salt

Guidelines:

Prepare the Chilies:

All of it is just like the usual drill, to get started with the chillies, then just like the usual just soak them in boiling water for approximately fifteen minutes, until they become soft. After draining, set away.

Roast the Spices: 

Over medium heat, roast the mustard, cumin, and coriander seeds in a dry pan till fragrant. Once they have cooled, use a mortar and pestle or spice grinder to ground them down to powder.

Mix it all up well: 

Put the softened chillies, powdered spices, turmeric powder, lemongrass, galangal (or ginger), garlic, shallots, lime zest, vegetable oil, & salt in a food processor or mortar & pestle. Mix until an even paste forms. If necessary, add a small amount of water to get the right texture.

Storage: 

After transferring the paste to an airtight receptacle, chill it. It can be refrigerated for longer periods or kept in storage for up to a week.

Final Words

Not sure about you but most people think that preparing your curry paste at home is rewarding and it will give your dishes an exotic flavour that will set them apart from the rest of the other meals. It has been found that although red, green & yellow curry paste recipes can be adjusted to meet culinary needs, our palates can still experience the intensiveness normally obtained from conventional meals when preparing them in these easy steps. To enhance your cuisine and experience the authentic taste of delicious cuisine, appreciate the variety and originality of handmade curry paste. Also read: Essential Tips for Maintaining Your Frozen Equipment