Hot curry paste recipe
Hot Curry Paste recipe
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Recipe intro
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
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
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