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Malaysian Curry Paste

Ever made your own curry paste?

I rarely did, I am a self confessed lazy cook.

If I can find a shortcut then I'll take it. Why spend hours making bread everyday when you can use a bread-maker? Why make pasta from scratch each time when you can just buy fresh pasta someone else has made? why make your own curry paste when it comes perfectly nicely in a jar?

Well I made my own and OH my days! It was so much better than shop bought!

A bright and fragrant taste, teamed with earthy turmeric and a kick of chilli!

Shortcuts like ginger paste, dried turmeric over fresh and a processor instead of a pestle and mortar make this quick to make (and easier on the arm) and it freezes well for up to 3 months so it perfect for a future curry in a hurry.

The recipe below makes enough for 2 curries, each serving 4 people each.


Serves 4

Difficulty : Easy


2 trimmed lemongrass stalks

6 cloves garlic

3 chillies de-seeded (medium heat)

3 teaspoon ginger paste

2 teaspoons turmeric

5 shallots, a handful of coriander

the juice of 2 limes

a splash of oil.

Place all the ingredients in a food processor and blitz it on high till it creates a fairly smooth paste.

Divide up into 2 portions and freeze or use it right away - stores in the fridge for up to 3 days.

It couldn't be any easier - it will defrost within a few hours and once your paste is made the base of many Malaysian curry's is done - so it creates a quick and easy tea!!


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