Yellow Curry Paste

Makes approx 150g
by Tenina Holder

I do love a quick curry and this paste makes that possible. It’s raining, mid week, you have to drop/pick kids up from all and sundry and you really don’t want take out again!! So fry up some onion, garlic, chilli, with a few spoonfuls of this, add coconut milk, protein and veggies and dinner is sorted. (Don’t forget to steam the rice!) It is very versatile and so fragrant, you will be sending me thank you emails...or comments. Thanks, either way! Enjoy.

Curry ~ No Hurry!

Golden Fish Curry

Curried Coconut Chicken Soup

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Need

  • 8 dried red chillies
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • Few cloves
  • 1/2 cinammon stick
  • 1 tsp Pink Salt Flakes BUY
  • 1 stalk lemongrass, white part only
  • Thumb-sized piece galangal, peeled
  • 80 g eschalots
  • 2 cloves garlic
  • 1 tbsp ground turmeric
  • 50 g Extra Virgin Olive Oil (EVOO) BUY

Do

1  

Place chillies into small bowl. Add enough boiling water to just cover.

2  

Place cumin, coriander seeds, cloves and cinnamon into a dry frying pan and toast until fragrant. Cool slightly before milling 1 min/speed 9.

3  

Drain chilies. Place all remaining ingredients into TM bowl. Chop for 2 sec/speed6. Scrape down sides of bowl. Sauté 8 min/Varoma/speed 2. Blend 1 min/speed 6. Scrape down sides of bowl and repeat blending if necessary. Use a little bit of the chilli soaking water as needed to bring the paste together.

4  

Set aside until use or keep in sterilised jar in fridge until use. Will keep up to 4 weeks.

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