Curry paste is ridiculously easy to make, yet is unimaginably better than anything you can buy from a supermarket. It freezes well and will last for months, so you can make a batch as in the recipe below, divide it into portions of 2 tablespoons each, put into a freezer bag and you’ll always have the makings of a fast and delicious mild Thai curry.
RECIPE – Makes approximately 5 servings
1 tsp white peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp coarse sea salt
2 tsp ground turmeric
1 tsp curry powder
1 lemongrass stalk, white part only, chopped
1 tsp dried chilli flakes
1 yellow pepper, de-seeded and chopped
1 small red onion, peeled and chopped
5 garlic cloves, peeled and crushed
a 3cm knob of fresh ginger, finely chopped
2 tbsp groundnut oil
Heat a small saucepan over a medium heat (NOT a non-stick pan), add the peppercorns, coriander and cumin seeds and dry-toast for a couple of minutes until fragrant. Be very careful not to burn them, turn them out onto a plate to cool before grinding to a powder in a coffee grinder reserved for that purpose, or in a mortar and pestle.
Place all the ingredients in a food processor and pulse until you have a thick, bright yellow paste. Easy!