I think of homemade curry pastes as short-term pain, long-term gain – while the ingredient list is slightly overwhelming, I know I’ll be making delicious meals for months to come with minimal effort once I’ve got this flavoursome paste stashed in the freezer!
Makes 1½ Cups
+ dairy free
+ gluten free
+ vegetarian
+ vegan
+ quick fix
Ingredients
Toasted coriander seeds
Toasted cumin seeds
White peppercorns
Fine salt
Lime, rind only
Fresh red chillies
Red Asian shallots, peeled and halved
Garlic cloves, peeled
Galangal, peeled
Lemongrass stalks, white part only, cut into 1cm pieces
Coriander roots with stems
Ground turmeric
Sweet paprika
Coconut oil
Method
This recipe can be found on page 163 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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