Servings: 20 · Prep Time: 20 mins · Cooking Time: 0 mins
Total Time: 20 mins
Of course you can buy sauces from the supermarket, but there always seems to be one or two ingredients add to boost shelf life, which quite frankly while they add shelf life, probably reduce human life! This curry paste is really authentic and tastes awesome. I tend to make mine with a medium spice, which you can always add more chilli as you prepare the food. Once finished, you can pop it into a large ice cube tray and it will be good to go for about 6 months!
- Red Onion
- Red Chilli
- Garlic (5 cloves)
- Chilli Flakes (3 tsp)
- Lemon (1/2)
- Corriander Roots (2 tbsp)
- Paprika (1 tbsp)
- Olive Oil (1 tbsp)
- Turmeric (2 tsp)
- Cumin Seeds (1 tsp)
- Fish Sauce (3 tbsp)
Here are a few tips..
Red Chili's (I chose those that say strength 2 out of 6 on packet)
3 teaspoon of chili flakes (add more if you want hotter)
3 teaspoons of grated lemon rind (about � of a lemon)
Use the root of coriander. when you cook with fresh coriander, never throw away the stems but build up a stash of them in your freezer to make this sauce. they are also great in green curries.
Put in a blender and make into a sauce. Use fresh or store: