Aromatic Curry Paste

Name: Aromatic Curry Paste
Cuisine: South African
Ingredients: 30 g Coriander stems and leave, also called Cilantro; 20 ml ground Turmeric; 7 cloves Garlic, peeled; 45 g fresh Ginger, peeled and sliced; 2 red Onions, peeled and quartered; 2 stalks Lemongrass, peeled and sliced; 5 cayenne Chillies, split lenghtwise and deseeded; 15 ml coconut Oil; 2-5 green Thai Chillies, split lenghtwise and deseeded

Sean Strydom @Sean_Strydom

Port Elizabeth

This paste can be used in Indian, Thai, Vietnamese and Malaysian curry. Add the distinct curry flavours with the rest of your ingredients. Like Indian would have you add cinnamon, star anise etc and Thia would have you add galangal, fish sauce to name a few

Sean Strydom @Sean_Strydom

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Ingredients

30 gCoriander stems and leave, also called Cilantro
20 mlground Turmeric
7 clovesGarlic, peeled
45 gfresh Ginger, peeled and sliced
2red Onions, peeled and quartered
2 stalksLemongrass, peeled and sliced
5cayenne Chillies, split lenghtwise and deseeded
Deseeded Chillies
15 mlcoconut Oil
2-5green Thai Chillies, split lenghtwise and deseeded

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Steps

1

Add all ingredients except Thai Chillies to a food processor and blend to a fine paste. Add a small amount of water if the paste does not easily combine.
2

Give a taste and decide how many Thai Chillies you want to add. (I added only 2) Once added, blend till all the Chillies are finely chopped and combined.
3

Place paste in bottles to be refrigerated or in silicone holders to be frozen till needed. I gladly share my Curry Paste with friends, using old cleaned herbs and spice bottles works great for me when I don't mind if don't I get my container back.