Mild Curry Paste Recipe – super easy to make your own mild curry paste

Mild Curry Paste Recipe – super easy to make your own mild curry paste

Mild curry paste recipe – nothing beats the flavour and taste of making your own curry paste.

This particular mild curry paste recipe is perfect with just about everything! From a mild chicken curry to prawns, pork and a delicious vegetable curry. Below is a (terrible quality) photo of a chicken curry using this paste, I added a few more chilies for me and packed it out with any vegetables I found lurking in my fridge..

mild curry paste recipe
mild curry paste recipe with chicken

The great thing about this recipe is you can store it in the fridge for a week in a sterialised jar (or pop it in the freezer for a month) and if you decide you want a little more chili-bang for your buck just ramp up the amount of chili you put in it – simples!

The reason I wanted to create a mild curry paste recipe was simply so I could cook a really nice fresh curry from scratch that my kids can have as well.

We try to eat as a family as much as possible so it’s one dish for everyone rather than mucking about with making different things for the kids. Plus I sort of hope it expands their open-mindedness to trying different food.

I mean their dad is a chef after all!

I usually have a few slices of a birds-eye chili on standby as I like hot, but having this curry paste in the fridge means we can whip up a curry in literally 10 minutes.

I’m a big fan of a decent ruby murray, and if you are too, you’ve got to check out my other prawn curry recipe. It packs a bit more of a punch and is rich, deep and damn sexy. Or at least as sexy as prawns can get, the little seductive crustaceans…

In fact I have a load of curry recipes which you can see here, or if you are just hankering for an Asian vibe check these recipes out.

So.. how easy is my mild curry paste recipe? Really easy – the story goes a bit like this: chop – blend – cook.

I really like this paste with seafood, but it does wonders with duck as well.

Mild Curry Paste Recipe

This makes enough for about two rounds of dinner for four people each.

Mild Curry Paste Ingredients:

1 red onion

3 sticks lemongrass

6 cloves garlic

3 inches ginger

1/2 red chilli, flesh only

2 tbsp coriander stalks

1 tbsp palm sugar (or honey)

1tsp shrimp paste

1tsp turmeric

1/2 tsp of cumin ground

Generous pinch of salt

2 tbsp water

Mild Curry Paste Recipe Method:

  1. Add all the ingredients to a food processor and blend until you have a smooth paste.

Mild Chicken Curry ingredients:

3 tbsp vegetable oil

2 kaffir lime leaves, sliced

2 chicken breasts thinly sliced

Handful trimmed fine beans

*Any other vegetables you want (bamboo, beanshoots, mushrooms, whatever).

1 tin (400ml) coconut milk

1 tbsp fish sauce

Generous pinch garam masala

Lime and fresh coriander for garnish

Method:

  1. Fry 3 heaped tablespoons of the  made curry paste in vegetable for about 5 minutes on a medium heat, stirring frequently.
  2. Add the coconut milk, chicken, kaffir lime leaves, vegetables and bring to a simmer for about 5 minutes or until the chicken is cooked through (if you slice it thin it cooks quick).
  3. Add the fish sauce and garam masala and taste for seasoning, you may want to add a little more honey or fish sauce.
  4. Before serving give it a little squeeze of lime juice and scatter the chopped fresh coriander on top.

Mild Curry Paste Recipe

Simple and easy mild curry paste recipe

Ingredients

Mild Curry Paste Ingredients:

  • 1 red onion
  • 3 sticks lemongrass
  • 6 cloves garlic
  • 3 inches ginger
  • 1/2 red chilli flesh only
  • 2 tbsp coriander stalks
  • 1 tbsp palm sugar or honey
  • 1 tsp shrimp paste
  • 1 tsp turmeric
  • 1/2 tsp of cumin ground
  • Generous pinch of salt
  • 2 tbsp water

Mild Curry Paste Recipe Method:

  • Add all the ingredients to a food processor and blend until you have a smooth paste.

Mild Chicken Curry ingredients:

  • 3 tbsp vegetable oil
  • 2 kaffir lime leaves sliced
  • 2 chicken breasts thinly sliced
  • Handful trimmed fine beans
  • *Any other vegetables you want bamboo, beanshoots, mushrooms, whatever.
  • 1 tin 400ml coconut milk
  • 1 tbsp fish sauce
  • Generous pinch garam masala
  • Lime and fresh coriander for garnish

Instructions

Method:

  1. Fry 3 heaped tablespoons of the  made curry paste in vegetable for about 5 minutes on a medium heat, stirring frequently.
  2. Add the coconut milk, chicken, kaffir lime leaves, vegetables and bring to a simmer for about 5 minutes or until the chicken is cooked through (if you slice it thin it cooks quick).
  3. Add the fish sauce and garam masala and taste for seasoning, you may want to add a little more honey or fish sauce.
  4. Before serving give it a little squeeze of lime juice and scatter the chopped fresh coriander on top.

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