DIY red curry paste

A good curry paste is a fantastic ingredient to have in your freezer.  You can make really quick and easy dinners in minutes if you have the paste ready.

You can of course buy a curry paste in the shop to save time but when we show people how easy it is to make your own, they are amazed.   

The paste keeps in the freezer for a few months and is fine in the fridge for about 4 days in a covered container.  We make a large batch and freeze it in little sandwich bags to save space in the freezer.

You can remove it from the bag by running it under hot water before using it directly from frozen or defrosting first if you prefer.

For approximately 1 curry serving 2, you will need:

  • 1 stalk lemongrass
  • 1 inch fresh ginger
  • 3 cloves garlic
  • 1 small onion
  • 2 red chillies
  • 1 tsp coriander powder
  • 1/2 tsp shrimp paste (optional – great if you can get it)

Method:

Make a paste of the ingredients using a hand blender (or a food processor for a bigger batch).  Add a tablespoon or two of water to bring the paste together.  Freeze in portions – 3 tbsp will make 2 portions of curry.

Try this paste in our butternut squash and cashew nut curry. Let us know about any variations you make.  We like to hear your stories.

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4 thoughts on “DIY red curry paste

  1. Pingback: Butternut squash and cashew nut curry | The Claremont Road Kitchen

  2. Pingback: A Very Claremont Christmas | Twickermum

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