From scratch or from a jar?

Tonight, with grand plans, at the end of a busy warm Spring day, to make a Thai Chicken curry, we discovered that we had only a teaspoon worth of curry paste…

Thanks to google, we discovered that we did not have the ingredients to make our own curry paste, not even close…

Easy curry paste from scratch

Easy curry paste from scratch

So here is what we did:

In a Blender:

Coriander seeds, about a teaspoon – we actually had these – dry fry them first – we smashed them in the mortar and pestle also.

Cumin powder

Chilli powder

A Red Capsicum, de-seeded and roughly chopped

Peanut oil

Garlic

Ginger – we didn’t have this but I would’ve put it in if we did

Shallot/lemon grass/ garlic chives

Salt and pepper

Chilli powder – use fresh chilli if you have it.

Shrimp paste – we did not have this either, but I have used it before and if you have it, throw it in

We have something labeled “curry powder” that we have bought from the spice people at the local markets, not sure anymore what it is but I put in about half a teaspoon of it.

We threw in amounts we thought right, I whizzed this all together, if it’s not blending, add more oil.

It worked, definitely tasted  like Thai curry, it had “mouth feel” – a term I heard a bit as a child. It makes me wonder why we keep buying curry paste when it’s made from ingredients which (mostly) we already have in the pantry and fridge??

I think I’ll stock up on the Ginger and shrimp paste and whiz up some Thai curry paste whenever we need it from now. It’s a great way to control the heat factor as well as the taste. It also uses up those thing you keep in your pantry and my favourite factor; I know exactly what went into it, well, except that “curry powder” 😉

Do you make your own curry paste? Or other from scratch bases we normally buy from jars??

 

 

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Vicki Saunders
Team Leader at Home & Work!
I was born in country NSW and am now firmly saturated in city life, still we cannot be without our garden, parks and home cooking. Cooking has always been my creative outlet and I'm pretty relaxed about it, knowing it doesn't always turn out as planned and sometimes that's awesome!! I will tell people I follow the recipe the first time but in truth, I'm tweaking almost immediately. I've always thought myself quite healthy, but when we created our very own small person I realised there's hidden surprises in most processed foods and with a bit more effort we can give her the best start in life.

Vicki Saunders

I was born in country NSW and am now firmly saturated in city life, still we cannot be without our garden, parks and home cooking. Cooking has always been my creative outlet and I'm pretty relaxed about it, knowing it doesn't always turn out as planned and sometimes that's awesome!! I will tell people I follow the recipe the first time but in truth, I'm tweaking almost immediately. I've always thought myself quite healthy, but when we created our very own small person I realised there's hidden surprises in most processed foods and with a bit more effort we can give her the best start in life.

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