Curry Paste
There are various curry pastes used in Indian, Thai and Cambodian dishes. Some are red, green, yellow, and brownish in color. The following Curry Paste can be used for any Indian dish,
Ingredients:
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 large chili pepper, seeded and chopped
1 garlic clove, chopped
1 tablespoon cardamon seed
2-3 tablespoons of Olive Oil
Directions:
In your food processor, combine all of the above ingredients into the bowl and mix until you have a fine smooth paste created. Please make sure that all ingredients are pulverized and smooth. Use an air-tight cover and container to store in fridge until needed, but no longer than 30 days. You can store in freezer for up to three months, but no longer as it will lose its powerful taste. Be sure to Label it and enjoy saving money.
There are various curry pastes used in Indian, Thai and Cambodian dishes. Some are red, green, yellow, and brownish in color. The following Curry Paste can be used for any Indian dish,
Ingredients:
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 large chili pepper, seeded and chopped
1 garlic clove, chopped
1 tablespoon cardamon seed
2-3 tablespoons of Olive Oil
Directions:
In your food processor, combine all of the above ingredients into the bowl and mix until you have a fine smooth paste created. Please make sure that all ingredients are pulverized and smooth. Use an air-tight cover and container to store in fridge until needed, but no longer than 30 days. You can store in freezer for up to three months, but no longer as it will lose its powerful taste. Be sure to Label it and enjoy saving money.
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