Curry Paste?

Pink.

Hi onetoomany,

If you scroll down on this page you'll find the tikka masala paste as well as a few others.

Pink

nickyhutch

Here you go

http://www.thecookbookcritic.com/archives/2005/10/jamies_dinners.html

Stephen_Leak

¼ of a teaspoon of chilli powder
½ a teaspoon of cumin
1 tablespoon of garam masala
½ a teaspoon of turmeric
1 tablespoon of vinegar

Mix the chilli powder, cumin, garam masala, turmeric and vinegar in a cup to make a paste.

The quantity of chilli powder above makes for a mild curry. For a medium hot one, increase this to ½ a teaspoon.

northwest1965

I thought I would have a go making a batch of red Thai curry paste. The last jar I bought was quite expensive. Is lemongrass widely available in the supermarkets? If anyone has a good recipe I'd love to see it. I have researched a few online and they differ quite a bit.

spike7451

Try these ones I got off a mate;

Garlic - 3/4 cloves
Shallots - half a doz normal size, 3 of those big ones
Leeks - couple of good ones topped, tailed and well washed.
1 to 2 tablespoons of turmeric to taste
Lemon grass - either crush the stalk and remove after cooking or slice very finely in half moons. A lot of people don't like the texture though so I normally remove it.

Couple of teaspoons of Sambal Olek - any chilli and garlic paste will do.

Lightly saut! that lot for 5 - 10 mins - usual stuff to take the garlic translucent etc. You need to get the turmeric in now to take off the powdery effect - then bung in your chicken if you're using that, prawns can be left until a lot later.

Add 1 pint chicken stock and a can of coconut milk - skim any scum that rises now. Add 1-2 teaspoons of corn flour - 15 mins to cook chook. Prepare your red pepper, spring onions and lots of fresh coriander. In the last minute before serving add these plus juice of one lime and a couple of good shakes of Nam Pla - be careful with the fish sauce as a little goes a long way and again, some people don't like it.

Use the Nam Pla and Sambal Olek sparingly when cooking but leave them out as condiments.

Might want to try it with fresh ginger/galangal and/or ground coriander as well. Tends to be best with sea food or chicken - I like to use a chicken, joint it, use the thighs for the meat then make the stock with the carcase including the wings. Fresh grated/toasted coconut is nice but how often do you have one lying around? Another lime will change it a lot and I like it like that in summer. Halve the liquid and serve as a stew over jasmine rice.

girlybags

I'm making a home made biryani and the recipe calls for 4 tbsp of curry paste but I'm out of paste! I do, however, have curry powder, can I use this instead and if so does anyone know what quantity I should use?
Thanks in advance

Jude

ETA: I obviously mean can I sub curry powder for paste... D'oh!

girlybags

Anyone any ideas?

squeaky

I know that you can substitute, but I've no idea of quantities, sorry. Somewhere on the long page linked below - there might be something that can help you...

http://vegweb.com/index.php?action=printpage;topic=27566.0

AlwaysAllie

I've done this and have mixed the powder with a little olive oil to make a paste. As to quantities, no idea as will depend on strength of powder, might have to be a bit at a time until it taste right!

AA

girlybags

Thanks for your replies