#Indian red curry paste plus

(Unless you’re Trevor and you slice open your hand taking the knife out of the plastic cover.) Finely dicing the onion and tomato should be a straightforward task. ¼ cup vegetable oil (or enough to ensure onions are covered)īefore you get cooking, make sure that all of your ingredients are prepped and ready to go! This dish can cook quite quickly, so having all of the ingredients ready beforehand is going to help you out in the long run.

For reasons that will become obvious later, this isn’t an authentic curry, but rather, a starting point for the beginner cook! Here is what you’ll need: Easy Indian Curry Recipe Ingredients: So we’re keeping things simple by replicating a North Indian chicken curry, which means that our curry sauce is going to be tomato based. Making a post cataloging the different types of curries would be a massive undertaking. We’re here to help you take the leap into ethnic foods starting with one of our favorites - curry! (Don’t worry, you won’t need to buy stock in Pepto-Bismol.)īefore we go much further, it's worth noting that there are many different types of curries - Indian, Thai, Japanese, etc, with many regional variants. But the world of food is vast - and we would all be idiots to stick with what we’re comfortable with. Foreign ingredients, new tastes, and spice level, are often reasons why we choose to eat foods we know and love. If you grew up on a diet of meat and potatoes like us, then you’re probably a little scared to try ethnic foods. Best with lamb.In this post we’re entering into the world of curry with a North Indian style of chicken curry made by Vahchef!

12 medium cloves of garlic (or 6-8 big ones).

Use cream or coconut milk to make the sauce.

Small pack of coriander (leaves + stems).

Just follow the same method as the basic curry paste recipe, making sure to fry the whole spices before blending. But I can see how some people might prefer to be a bit more prepared, so here are a couple of alternative paste recipes. Personally, I like to vibe a bit when cooking curry, so I’ll usually use this paste as a base and then see how I feel on the day about other flavours. You can alter this basic recipe to makes pastes for any basic curry. On the day you use the paste, add the required amount right after cooking the onions and before cooking the meat, frying for about five minutes. This creates a seal between the paste and the air. To extend the life of the paste in the fridge, make sure the jar you use is spotless clean and try layering a tablespoon of oil on top of the paste once in the jar. You can freeze the paste, but it will lose some flavour. Store in a sealable glass jar and refrigerate. This recipe will make enough paste for eight portions of curry - the equivalent to half a jar of Patak’s curry paste. If you don’t have a blender, simply chop the garlic and ginger as fine as you can and use a pestle and mortar to crush the toasted spices. Then simply toss everything in a blender, blitz it up and you’re done. All you need to do is peel the garlic and ginger, and toast the coriander and cumin seeds over a medium heat for about a minute or until fragrant. Making the basic curry paste is really simple as everything goes in raw - you’ll fry the paste on the day you cook the curry.

6 medium cloves of garlic (or 3 big ones).

Here’s an absolutely basic recipe, which you can build on to make almost any of my curries.

#Indian red curry paste plus

Plus no one can ever accuse you of cheating! I’ve got recipes for a few base sauces you can try, too, but pastes are easier to store as they take up much less room.Īlthough I love Patak’s curry pastes and I think they make genuinely authentic tasting dishes, it’s cheaper to make your own, and you get a lot more flexibility with flavours. Spices are a natural preservative and most curries require the same ingredients as a base, so you can save heaps of time by making batches of basic curry paste.

Thankfully curry is one of those things you can prep for way in advance.

Accidentally getting cumin seeds stuck in your foundation is not a good look, trust me! But too often I’ve invited guests round, not planned properly and got into a right tizz, caught between dolling myself up and stirring the pot.