You could probably find lots of more authentic curry paste recipes and I don’t pretend to be an expert at Asian cuisine but this is my ‘go to’ base for curries without having to use a shop bought paste or sauce! (I normally just throw spices in but I’ve estimated some measurements for this recipe, feel free to adjust to your own taste/the type of curry you are making)
- Turmeric powder (2 heaped tsp)
- Cumin (1 heaped tsp)
- Ground coriander (1 tsp)
- Garam masala (1 heaped tsp)
- Paprika (1 tsp)
- Cayenne pepper (1 tsp)
- Chilli flakes (1/2 tsp) (optional)
- Garlic powder (1/2 tsp) (optional)
- Ground ginger (1/2 tsp) (optional)
- Tomato purée (2 heaped tbsp)
- Mix all of the spices together in a small bowl
- Add the tomato purée and combine to form a paste (add more if it still seems a little powdery but it should be quite thick)
- To use the paste simply add to chicken (or your preference of meat/vegetables) and cook the spices out for a few minutes to extract their flavours.
- Then add your liquid of choice (I normally use tinned tomato’s and around 150ml of chicken stock) and simmer until completely cooked!