A lot of the earlier recipes on this website use store bought curry pastes. I was not that confident a cook to have a go at my own, not really sure why as they are so simple to make and knock the store bought varieties out of the park. For me, there is no going back. I like to make large quantities and then freeze them in portions in zip lock bags, ready for the next meal.
Prep time: 10 Minutes $ Low Budget
Makes 3 meal portions
2 tsp of cumin seeds
3 tsp of coriander seeds
4 long green chillies (seeds removed for less heat)
3 cloves of garlic
6 cm piece of ginger, peeled and chopped roughly
8 kaffir lime leaves
2 stalks of lemongrass, white part only and thinly sliced
1 bunch of coriander, roots, stems and leaves very thoroughly washed as a lot of grit can be caught in the stems
3 tbs of peanut oil (veg oil will do)
1 tsp of shrimp paste, crumbled
11/2 tbs of brown sugar
4 green onions, roughly chopped
Toast the cumin and coriander seeds in a dry pan until fragrant, approximately 2-3 minutes, but keep an eye on them as they can burn quite quickly.
Place them in a food processor and blitz until finely ground. Add the rest of the ingredients and process until you have a nice fine paste, like a pesto, scraping down the sides to ensure that everything is evenly chopped.
Store in an airtight container for up to 1 week in the fridge or portion into zip lock bags and freeze. I use approximately 2-3 tablespoons for a curry.