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..
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…
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.
I should add that once you have a mild curry paste – what the hell do you do with it?! Check out this recipe for my simple and mild Chicken Coconut Curry using this paste.
Mild Curry Paste Recipe - easy curry paste
Mild Curry Paste Recipe A simple and easy mild curry paste recipe - simply add all the ingredients to a blender and zap - can be stored for later use and works great with coconut milk for mild curries.
- 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
- Step 1 Add all the ingredients to a food processor and blend until you have a smooth paste.
- Step 2 Store in a sterialised jar.
- Step 3 When ready to use, fry the paste in a few tablespoons of oil and add any other ingredients.
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