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.
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!!