Prep 5 mins
Cook 0 mins
This is a really good and easy to make curry paste. No time used, no effort, and very tasty. As noted: Suze prefers less heat, Bold likes a lot. Go ahead and use as much, or little, cayenne as you like! The decision to use water or oil will depend on what type of recipe you will be using this in. An oil-based marinade, for instance would call for oil, likewise, water-based preparation.... do what works for you.
- 1 inch fresh ginger, peeled and chopped
- 1⁄4 cup garlic, minced
- 1⁄2 small onion, chopped
- 1⁄4 cup curry powder
- 1⁄4 cup cayenne
- Put it all in one of those little mini-processors and zoom it a couple of times.
- Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.
Thank-you so much for this recipe, I needed curry paste for a recipe and I didn't have any. This recipe came to my rescue! I halved the cayenne because I had little ones eating with us too. And I froze the leftover paste for future use. So much cheaper than store bought!!
I don't know if this were the correct sauce to use for this recipe: Spicy Thai-Style Beans With Coconut Milk (Vegetarian). Regardless, it tasted good in the dish and I would assume no egregious culinary faux pas were made. Use dried cayenne peppers which I soaked in water to soften and homemade curry powder. Everything was thrown in the food processor with 1 tablespoon regular Spectrum sesame oil and 1 tablespoon water and whirled to make a paste. Only made 1/3 cup so now I have to figure out what to do with the remaining paste...Ice cream topping? Facial?
Thank you for posting this recipe. Curry paste is impossible to find locally and I needed some for recipes I was making. This worked quite well. I did reduce the amount of peppers in the second batch to temper the heat. I will use your recipe again!