Curry Pastes

Thai Pastes: https://www.101cookbooks.com/archives/a-flavorbomb-list-of-essential-curry-pastes-recipe.html

https://www.theguardian.com/lifeandstyle/2016/dec/30/anna-jones-curry-paste-recipes

For the Korma paste

• • 2 cloves garlic

  • 1 thumb-sized piece fresh root ginger

  • ½ teaspoon cayenne pepper

  • 1 teaspoon garam masala

  • ½ teaspoon sea salt

  • 2 tablespoons groundnut oil

  • 1 tablespoon tomato puree

  • 2 fresh green chillies

  • 3 tablespoons desiccated coconut

  • 2 tablespoons ground almonds

  • 1 small bunch fresh coriander

  • 2 teaspoons cumin seeds

  • 1 teaspoon coriander seeds

Tikka Masala paste

• • 2 cloves garlic

  • 1 thumb-sized piece fresh root ginger

  • 1 teaspoon cayenne pepper

  • 1 tablespoon smoked paprika

  • 2 teaspoons garam masala

  • ½ teaspoon sea salt

  • 2 tablespoons groundnut oil

  • 2 tablespoons tomato puree

  • 2 fresh red chillies

  • 1 small bunch fresh coriander

  • 1 tablespoon desiccated coconut

  • 2 tablespoons ground almonds

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.

Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Cover with oil and store in the fridge