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Nutrition Facts
Serving Size 1 cup 116g Recipe makes 1 cup) The following items or measurements are not included below: 1 inch fresh ginger
Calories 217
Calories from Fat 67		(30%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 26mg		1%
Potassium 1019mg		29%
Total Carbohydrate 42.0g		14%
	Dietary Fiber 15.6g	62%
	Sugars 4.8g
Protein 8.3g		16%
how is this calculated?

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Curry Paste

Recipe #156128 | 5 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Queen Dragon Mom
Feb 15, 2006

This is a really good and easy to make curry paste. No time used, no effort, and very tasty. As noted: Suze prefers less heat, Bold likes a lot. Go ahead and use as much, or little, cayenne as you like! The decision to use water or oil will depend on what type of recipe you will be using this in. An oil-based marinade, for instance would call for oil, likewise, water-based preparation.... do what works for you.

1 cup (change servings and units)

Ingredients

1 inch fresh ginger, peeled and chopped
1/4 cup garlic, minced
1/2 small onion, chopped
1/4 cup curry powder
1/4 cup cayenne

Directions

1
Put it all in one of those little mini-processors and zoom it a couple of times.
2
Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.

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Featured Reviews for This Recipe

From: Cookgirl

On Dec 5, 2008

I don't know if this were the correct sauce to use for this recipe: Spicy Thai-Style Beans With Coconut Milk (Vegetarian). Regardless, it tasted good in the dish and I would assume no egregious culinary faux pas were made. Use dried cayenne peppers which I soaked in water to soften and homemade curry powder. Everything was thrown in the food processor with 1 tablespoon regular Spectrum sesame oil and 1 tablespoon water and whirled to make a paste. Only made 1/3 cup so now I have to figure out what to do with the remaining paste...Ice cream topping? Facial?

0 people found this review helpful

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From: ms_bold

On Feb 19, 2006

I prepared this using Madras curry powder and felt that it didn't have the impact that I expected from a curry paste. It was still quite good, but I had to use more than double the amount of paste to achieve the flavor that I expected. It was quick and easy and provided an ingredient that I didn't have available but was necessary for a recipe I wished to prepare.

2 people found this review helpful

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From: Susie D

On Mar 7, 2006

Thank you for posting this recipe. Curry paste is impossible to find locally and I needed some for recipes I was making. This worked quite well. I did reduce the amount of peppers in the second batch to temper the heat. I will use your recipe again!

1 person found this review helpful

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