Hot curry paste recipe

Hot Curry Paste recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This hot curry paste recipe is perfect for those who love a spicy kick in their dishes. With just a few simple ingredients, you can create a flavorful and aromatic paste that will elevate your curries to the next level. Whether you're a fan of Thai, Indian, or Malaysian cuisine, this versatile paste can be used as a base for various dishes. The combination of spices and herbs in this recipe will tantalize your taste buds and leave you craving for more.

Keywords: hot curry paste, spicy, flavorful, aromatic, versatile.

Hot curry paste recipe details

Hot curry paste recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

	For the blended paste:
4 clove(s)	garlic, roughly chopped
5	cm piece of fresh root ginger, roughly chopped
4 large	fresh red chillies, roughly chopped
20 g	fresh coriander
2 tbsp	tomato puree
4 tbsp	groundnut oil
	For the spice mix:
8 large	dried red chillies, roughly chopped
2 tsp	black peppercorns
8	whole cloves
1 tbsp	coriander seeds
2 tsp	fennel seeds
1 tsp	fenugreek seeds
1 tbsp	turmeric
½ tsp	salt

Instructions

Blend the ingredients for the paste. Dry-fry the whole spices for about 3 minutes until fragrant. Allow to cool completely, the grind to a fine powder and mix in turmeric and salt.

Blend paste with ground spices into a thick paste. Store in fridge in an airtight container. Should easily keep 3 weeks.

Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a