Kategorie: Curry Paste Recipe

Curry paste is a versatile ingredient that can be used in a variety of dishes to add flavor and spice. Curry paste is a staple ingredient in curries. By adding curry paste to a curry, you can instantly add depth of flavor and complexity to the dish. It can be used to add flavor to soups. Whether you're making a vegetable soup, lentil soup, or chicken soup, curry paste can give it a new dimension of flavor. 

Curry paste can be added to stir-fries for a quick and easy way to add flavor. Simply sauté the paste with some vegetables, protein, and noodles or rice for a delicious and filling meal. It can be used as a marinade for meat or vegetables. Simply mix the paste with some oil and vinegar and marinate your protein or vegetables for a few hours before grilling or roasting.

Using curry paste recipe in different dishes can add variety and depth of flavor to your meals. It's a versatile ingredient that can be used in many different ways.

What is Curry Paste?

A paste of Thai origins that is used to season a range of meat, rice, and veggies, turning them into "curried" food. Curry pastes are frequently prepared using a combination of ingredients, which may include chilies, onions, garlic, shallots, lemongrass, coriander, citrus zest, soybean oil, galangal, salt, and pepper. The ingredients may alter depending on the type of curry paste and the various dishes in the main meal, but they typically are comparable to those listed. 

 

Thai Green Curry Chicken:

Thai Green Curry Chicken is a popular Thai dish made with green curry paste, chicken, coconut milk, and a variety of vegetables. Here's a simple recipe to make it:

 

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons green curry paste

1 can (14 oz) coconut milk

1 cup chicken broth

2 tablespoons fish sauce

2 tablespoons brown sugar

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small zucchini, sliced

1 small onion, sliced

1 cup fresh basil leaves, chopped

Cooked rice or noodles, for serving

Instructions:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the green curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.

• Add the chicken and cook, stirring occasionally, until browned on all sides.

• Add the coconut milk, chicken broth, fish sauce, and brown sugar to the pot. Stir to combine and bring to a simmer.

• Add the bell peppers, zucchini, and onion to the pot. Stir to combine and simmer for 10-15 minutes until the vegetables are tender and the chicken is cooked through.

• Stir in the chopped basil leaves and remove from heat.

• Serve over rice or noodles.

 

Indian Chicken Tikka Masala:

Indian Chicken Tikka Masala is a popular dish made with marinated chicken, spices, and a creamy tomato sauce. Here's a simple recipe to make it:

 

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 cup plain yogurt

2 tablespoons lemon juice

2 cloves garlic, minced

2 teaspoons ginger paste

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon salt

Instructions:

• In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger paste, paprika, cumin, coriander, turmeric, and salt. Add the chicken pieces and toss to coat. Cover and marinate in the fridge for at least 30 minutes or up to 4 hours.

• Preheat the oven to 400°F. Line a baking sheet with parchment paper and arrange the chicken pieces in a single layer. Bake for 15-20 minutes until the chicken is cooked through and slightly charred on the edges.

• In a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned. Add the garlic and ginger paste and cook for another 1-2 minutes until fragrant.

• Add the curry paste and cook, stirring constantly, for 1-2 minutes.

• Add the crushed tomatoes, heavy cream, garam masala, cumin, salt, and pepper to the saucepan. Bring to a simmer and cook for 10-15 minutes until the sauce has thickened and the flavors have melded together.

• Add the cooked chicken to the sauce and stir to combine. Simmer for another 5-10 minutes until the chicken is heated through.

• Serve over rice and garnish with chopped cilantro if desired.

 

Japanese Curry Rice:

Japanese Curry Rice is a popular dish in Japan that features a thick and rich curry sauce served over rice. Here's a simple recipe to make it:

 

Ingredients:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 onion, chopped

2 carrots, peeled and chopped

2 potatoes, peeled and chopped

2 tablespoons vegetable oil

3 tablespoons curry powder

1 tablespoon tomato paste

3 cups chicken or vegetable broth

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey

Cooked rice, for serving

Instructions:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, for 5-7 minutes until browned on all sides.

• Add the chopped onion, carrots, and potatoes to the pot. Stir to combine and cook for another 5-7 minutes until the vegetables are slightly softened.

• Add the curry paste and tomato paste to the pot. Stir to combine and cook for another 1-2 minutes until fragrant.

• Add the chicken or vegetable broth to the pot, stirring to scrape up any browned bits on the bottom of the pot. Bring to a simmer and cook for 20-25 minutes until the vegetables are tender and the chicken is cooked through.

• Add the Worcestershire sauce, soy sauce, and honey to the pot. Stir to combine and simmer for another 5-10 minutes until the sauce has thickened.

• Serve over cooked rice.

 

Malaysian Curry Laksa:

Malaysian Curry Laksa is a popular noodle soup that features a spicy and aromatic coconut curry broth, topped with noodles, vegetables, and protein. Here's a simple recipe to make it at home:

 

Ingredients:

2 stalks lemongrass, trimmed and thinly sliced

1-2 red chili peppers, seeded and chopped

3 shallots, chopped

3 cloves garlic, chopped

1-inch piece ginger, peeled and chopped

1 teaspoon turmeric

1 teaspoon coriander

1 teaspoon cumin

1 tablespoon vegetable oil

Instructions:

• In a blender or food processor, combine the lemongrass, chili peppers, shallots, garlic, ginger, turmeric, coriander, cumin, and vegetable oil. Blend until a smooth curry paste forms.

• Heat a large pot over medium-high heat. Add the laksa paste to the pot and cook, stirring constantly, for 2-3 minutes until fragrant.

• Add the chicken or vegetable broth to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 10-15 minutes until the broth has slightly reduced.

• Add the coconut milk, fish sauce, brown sugar, and lime juice to the pot. Stir to combine and simmer for another 5-10 minutes until the flavors have melded together.

• Add the chicken or shrimp to the pot and simmer for another 5-7 minutes until the protein is cooked through.

• To serve, divide the cooked rice noodles among four bowls. Ladle the hot soup over the noodles and top with bean sprouts, and a lime wedge.

 

Indonesian Beef Rendang:

It is a rich and flavorful stew made with tender beef and a blend of aromatic spices. Here's a simple recipe to make it:

 

Ingredients:

2 lbs beef chuck or round, cut into bite-sized pieces

3 shallots, chopped

4 garlic cloves, chopped

1-inch piece ginger, peeled and chopped

2 lemongrass stalks, trimmed and thinly sliced

2 red chili peppers, seeded and chopped

1 teaspoon turmeric

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon fennel seeds

1 cinnamon stick

4 kaffir lime leaves

2 cups coconut milk

1 tablespoon tamarind paste

1 tablespoon brown sugar

Salt, to taste

Cooked rice, for serving

Instructions:

• In a blender or food processor, combine the shallots, garlic, ginger, lemongrass, red chili peppers, turmeric, coriander, cumin, and fennel seeds. Blend until a smooth curry paste forms.

• Heat a large pot over medium-high heat. Add the spice paste to the pot and cook, stirring constantly, for 2-3 minutes until fragrant.

• Add the beef to the pot and stir to coat in the spice paste. Cook for 5-7 minutes until the beef is browned on all sides.

• Add the cinnamon stick, kaffir lime leaves, coconut milk, tamarind paste, and brown sugar to the pot. Stir to combine and bring to a simmer.

• Reduce the heat to low and simmer for 2-3 hours until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking and add more coconut milk or water if needed.

• Season with salt to taste. And serve hot with cooked rice.

 

Singaporean Fish Head Curry:

Singaporean Fish Head Curry is a popular dish that features a whole fish head cooked in a spicy and tangy curry sauce. Here's a simple recipe to make it:

 

Ingredients:

1 whole fish head (red snapper, tilapia, or any firm white fish)

2 tablespoons curry powder

1 tablespoon chili powder

1 teaspoon turmeric

1 teaspoon cumin

1 onion, chopped

2 garlic cloves, chopped

1-inch piece ginger, peeled and chopped

2 tomatoes, chopped

1 can (14 oz) coconut milk

1 cup chicken or fish broth

2 tablespoons tamarind paste

2 tablespoons sugar

Salt, to taste

Chopped cilantro, for garnish

Cooked rice, for serving

Instructions:

• In a small bowl, mix together the curry paste, chili powder, turmeric, and cumin. Set aside.

• Heat a large pot over medium-high heat. Add a tablespoon of oil and sauté the onion, garlic, and ginger for 2-3 minutes until fragrant.

• Add the spice mix to the pot and cook, stirring constantly, for 1-2 minutes until fragrant.

• Add the chopped tomatoes to the pot and cook for another 3-5 minutes until they have softened.

• Add the coconut milk, chicken or fish broth, tamarind paste, and sugar to the pot. Stir to combine and bring to a simmer.

• Add the fish head to the pot and spoon the curry sauce over it. Cover the pot and simmer for 10-15 minutes until the fish is cooked through.

• Season with salt to taste.

• Serve hot over cooked rice. Garnish with chopped cilantro.

 

Sri Lankan Chicken Curry:

Sri Lankan chicken curry is a spicy and aromatic dish that features tender chicken cooked in a flavorful coconut-based sauce. Here's a simple recipe to make it:

 

Ingredients:

2 lbs chicken thighs or drumsticks, bone-in and skin-on

1 onion, chopped

4 garlic cloves, chopped

1-inch piece ginger, peeled and chopped

2 green chili peppers, sliced

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon coriander

1 cinnamon stick

4 cardamom pods, lightly crushed

4 cloves

1 can (14 oz) coconut milk

1 tablespoon tamarind paste

1 tablespoon brown sugar

Salt, to taste

Chopped cilantro, for garnish

Cooked rice, for serving

Instructions:

• In a small bowl, mix together the curry paste, turmeric, cumin, and coriander. Set aside.

• Heat a large pot over medium-high heat. Add a tablespoon of oil and sauté the onion, garlic, and ginger for 2-3 minutes until fragrant.

• Add the spice mix to the pot and cook, stirring constantly, for 1-2 minutes until fragrant.

• Add the chicken to the pot and stir to coat in the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.

• Add the cinnamon stick, cardamom pods, and cloves to the pot. Stir to combine.

• Add the coconut milk, tamarind paste, and brown sugar to the pot. Stir to combine and bring to a simmer.

• Cover the pot and simmer for 30-40 minutes until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

• Season with salt to taste. And serve hot over cooked rice.

 

Burmese Chicken Khao Soi

Burmese chicken khao soi is a flavorful and hearty noodle soup that is popular in Myanmar. Here's a simple recipe to make it at home:

 

Ingredients:

2 shallots, chopped

4 garlic cloves, chopped

1-inch piece ginger, peeled and chopped

1 tablespoon paprika

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon salt

1 lb boneless,

2 tablespoons vegetable oil

1 onion, chopped

4 garlic cloves, chopped

2 cups chicken broth

1 can (14 oz) coconut milk

2 tablespoons fish sauce

2 tablespoons soy sauce

1 tablespoon palm sugar or brown sugar

1 tablespoon tamarind paste

1 lime, juiced

1/2 lb egg noodles

Instructions:

• In a blender or food processor, combine all the curry paste recipe ingredients and blend until smooth. Set aside.

• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and brown on all sides. Remove the chicken from the pot and set aside.

• Add the onion and garlic to the pot and sauté until softened, about 5 minutes.

• Add the curry paste to the pot and cook, stirring constantly, for 1-2 minutes until fragrant.

• Add the chicken broth, coconut milk, fish sauce, soy sauce, sugar, and tamarind paste to the pot. Stir to combine and bring to a simmer.

• Add the browned chicken back to the pot and simmer for 15-20 minutes until the chicken is cooked through and tender.

• Stir in the lime juice.

• Divide the cooked noodles among serving bowls.

• Ladle the soup over the noodles.

• Garnish with cilantro, red onion, lime wedges, and chili oil, if desired.

• Serve hot and enjoy delicious Burmese Chicken Khao Soi.

 

Jamaican curry Chicken:

It is a flavorful and aromatic dish that features tender chicken cooked in a fragrant curry sauce with Jamaican spices. Here's a simple recipe to make it:

 

Ingredients:

2 lbs chicken thighs or drumsticks, bone-in and skin-on

2 tablespoons Jamaican curry powder

1 onion, chopped

2 garlic cloves, chopped

1 inch piece ginger, peeled and chopped

2 scallions, sliced

1 tomato, chopped

1 can (14 oz) coconut milk

1 tablespoon thyme leaves

1 tablespoon allspice

1 tablespoon brown sugar

1 scotch bonnet pepper, seeded and chopped (optional)

Salt, to taste

Chopped cilantro, for garnish

Cooked rice or roti, for serving

Instructions:

• Rub the chicken with the Jamaican curry powder and a pinch of salt. Set aside.

• Heat a large pot over medium-high heat. Add a tablespoon of oil and sauté the onion, garlic, ginger, and scallions for 2-3 minutes until fragrant.

• Add the chicken to the pot and brown on all sides, about 5-7 minutes.

• Add the tomato to the pot and cook for 2-3 minutes until softened.

• Add the coconut milk, thyme, allspice, brown sugar, and scotch bonnet pepper (if using) to the pot. Stir to combine.

• Reduce the heat to low, cover the pot, and simmer for 30-40 minutes until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

• Season with salt to taste.

• Serve hot over cooked rice or with roti. Garnish with chopped cilantro.

 

What are the tips while making dishes with Curry Paste?

The quality of the curry paste will affect the taste of your dish. Choose a good quality brand that uses fresh ingredients and does not contain preservatives or additives. The amount of curry paste you use will depend on your personal preference and the level of spiciness you desire. Start with a small amount and add more if needed.  Cook the curry paste in a little bit of oil before adding other ingredients to release its flavors and aromas.

Coconut milk pairs well with curry paste and adds a creamy texture to the dish. You can also use other types of milk or cream. Adding vegetables to your curry dish will enhance the flavors and textures. Some good options include carrots, bell peppers, potatoes, and onions.  You can add protein to your curry dish, such as chicken, beef, shrimp, or tofu.

Conclusion:

We ca make several types of dishes with curry paste. Every dish need curry paste according to its flavor. So, if you want to make any dish and need curry paste accordingly you can visit https://www.nisabakrigourmet.com/ for best curry paste. 

FAQ:

1. Can I adjust the spiciness level of the curry paste?

Yes, you can adjust the spiciness level of the curry paste according to your taste preferences. Here are some ways to do it: The amount of curry paste you use will affect the spiciness level of your dish. If you want a milder flavor, use less curry paste. If you want a spicier flavor, add more curry paste. The type of chili peppers used in the curry paste will affect the spiciness level.

2. Are there any vegetarian alternatives to shrimp paste in curry paste?

There are vegetarian alternatives to shrimp paste that you can use in curry paste. Miso paste is a fermented soybean paste that has a salty and savory flavor. It can add depth and umami to the curry paste.

Soy sauce is a savory and salty sauce made from soybeans. It can add flavor to the curry paste and is a good substitute for shrimp paste. Mushroom powder is made by drying and grinding mushrooms. It has a savory and umami flavor and can be used as a substitute for shrimp paste.

3. Can I use a blender instead of a food processor to make curry paste?

Yes, you can use a blender instead of a food processor to make curry paste. While a food processor is the preferred tool for making curry paste, a blender can also work well.

4. How long can I store curry paste in the freezer?

Curry paste can be stored in the freezer for up to 6 months. Freezing is a great way to preserve curry paste for later use.