If you like savory oriental cuisine, you probably know what Curry Pasta is. I suggest you take a look at how to make a yellow, aromatic and homemade curry paste for your favorite dishes!
Summary
| Cook Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Dried small chili peppers – 30-40 Pieces
- Salt – 1 Teaspoon
- Garlic – 4 Cloves
- Lemongrass stalk – 1 Piece
- Shallots – 3 Pieces
- Ginger – 70-10 Grams
- Shrimp paste – 1.5 tbsp
- Curry powder – 2 Tbsp. spoons
- Coriander seeds – 1 Tbsp the spoon
- White peppercorns – 1
- Turmeric – 1 Teaspoon
- Cumin – 1 Teaspoon
- Water – 0.75 Glasses
Print Recipe
Pin Recipe Instructions
- Peel the garlic cloves. You can put more or less garlic, depending on the amount of chili: if there is more, then add less garlic.
- In any case, the basis of any such paste will be spices: cumin, coriander and white pepper.
- In addition to red chili, you can also take green chili, but then the paste will no longer be yellow. Green chilies are good for green pasta.
- Peel the lemongrass and loosen the core, cut it.
- Grate a small root of ginger and turmeric. You can use turmeric in powder, but it is preferable if it is a root.
- Place all ingredients in a blender.
- Grind to a paste.
- You can use the finished pasta immediately or freeze it and store it in the refrigerator for up to 2 months.
Bon Appetit!
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