Curry Paste - Freezable!

Recipe by cookingpompom
READY IN: 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
  • Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
  • Add the ginger, garlic and chillies, fry for another 3 minutes.
  • Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
  • Add the remaining spices and after 30 seconds add the tomato and coriander.
  • Stir in 2 cups of water and salt.
  • Simmer over a low heat for 15 minutes and stir every so often.
  • Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
  • TO USE THIS PASTE:
  • Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.