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Curry paste recipes

Discussion in 'Cookery' started by BelleDuJour, Oct 18, 2011.

  1. BelleDuJour

    BelleDuJour Star commenter

    Years ago I had a fab recipe for curry paste, using ginger, garlic, chillies, coriander, cumin and cardamom pods.
    I'd like to make this again but cannot remember exact quantities, so it will be a bit hit or miss but I'm sure I'll get there.
    This got me thinking does anyone on here have any good recipes for a curry paste?
    Thanks
     
  2. grandelf

    grandelf New commenter

    for a Penang Curry

    5-10 long chillies
    1 teaspoon of ground coriander
    2 teaspoons ground cumin
    2 cloves of garlic diced
    8 spring onions diced
    2 sticks of lemon grass (sliced thinly)
    75g roasted peanuts
    2-3 tablespoons of oil

    (makes enough for 2 recipes and will keep for up to 3 weeks)
     
  3. grandelf

    grandelf New commenter

    if you want the recipe let me know.
     
  4. BelleDuJour

    BelleDuJour Star commenter

    Yes please Elfie!
     
  5. grandelf

    grandelf New commenter

    300-500g of chicken thighs or breasts - diced
    3/4 pack of creamed coconut (or a tin)
    2-4 tablespoons of Penang curry paste (see post 2)
    1 tablespoon of sugar
    1-2 table spoons of soy sauce
    1 lime leaf torn
    1-2 table spoons of oil
    50g green beans/mange tout/corn etc

    to serve
    25g of chopped roasted nuts
    1 fresh chili
    1/4 teaspoon of sugar
    -------------

    1) placed creamed coconut into large frying pan with pint of cold water, bring to a simmer stir until coconut has dissolved
    2) add Penang paste/sugar/soy/lime leaf
    3) simmer for about 20 mins until mixture has reduced by about 1/3 and thickened
    4) fry chicken in batches, drain on paper towels
    5) add veggies and chicken to curry mixture and cook, uncovered for about 5 mins till veggies cooked
    6) serve by sprinkling on chopped nuts + chili


    Enjoy!

    Hope that made sense!
     
  6. grandelf

    grandelf New commenter

    for the paste

    fry coriander and cumin until fragrant
    blend or process chillies and spices with all remaining ingredients to form a paste.
     
  7. henriette

    henriette New commenter

    have you got any of the Curry Club books? If not, I'll lend you mine!
     
  8. BelleDuJour

    BelleDuJour Star commenter

    No.
    Yes............please!
     

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