Homemade curry paste is so much more delicious than store-bought ones. If you think it takes much time, you have to try it just ones to see for yourself how easy it actually is. You can adapt it to your own taste, if you like it spicy or mild, you can create it yourself using a mortar and pestle (or small blender).
- 1 tablespoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika powder
- about 5 cm fresh ginger root
- 1 teaspoon sambal, chili pepper paste or use a half fresh chili pepper
- 4 garlic cloves
- 1 onion
- olive oil
PEEL and coarsely chop the onion and garlic cloves. PEEL and finely chop the ginger root, it has to be finer than the onion and garlic so they’ll be done at the same time. HEAT a bit of olive oil in a small saucepan and sauté the onion, garlic and ginger for a few minutes.
As soon as they’re softened enough you can ADD the ground spices and sauté them shortly. TRANSFER everything to the mortar or small blender and create a paste, if it’s not smooth enough you can add a bit of olive oil.
This curry paste can be used in curry and soups, you can also freeze them in portions.