Mild Curry Paste Recipe Easy Curry Paste Food

HOMEMADE MILD CURRY POWDER AND PASTE.

Steps:

• First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop.
• Let spices cool.
• Grind the unground spices to a fine powder and mix with remaining spices.
• This should result in a fine mild curry powder.
• For a hotter variety add one tsp of ground chile.
• For curry paste.
• Roast an onion for one hour at 200°C.
• Let onion cool.
• In a blender chop onion finely.
• Add remaining ingredients to blender and mix well.

CURRY PASTE

Steps:

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

CURRY-PASTE SHRIMP

Steps:

• If you're starting off with frozen shrimp, don't thaw them; place in a sieve and rinse under cold running water until the ice crystals are melted; pat shrimp dry with paper towels; you can also use frozen cooked shrimp in this recipe as well, the recipe indicates the 2 different cooking methods.
• No matter what kind of shrimp you start out with, cooked or raw, place peeled shrimp and curry paste in a bowl and, using your hands, rub shrimp with curry to evenly coat; it is important that you've dried the shrimp well so the curry paste sticks.
• Core tomatoes, slice in half, then squeeze out and discard juice and seeds.
• Coarsely chop tomatoes and set aside.
• If using raw shrimp: place a large non-stick skillet over medium-high heat and, when hot, add shrimp.
• Stir-fry just until shrimp are a bright coral colour (this will only take 3 to 4 minutes); if shrimp stick, add a wee amount of butter to pan.
• If using frozen or fresh precooked shrimp: stir-fry only for 2 minutes, just until shrimp are heated through.
• Remove shrimp from pan and set aside; cover with foil to keep warm.
• Add tomatoes to pan and pour in cream; bring to a boil.
• Boil vigorously over medium-high heat, uncovered and stirring often, until sauce is thick enough to coat the back of a spoon; this will take about 8 to 10 minutes.
• Return shrimp to pan and stir constantly until shrimp are warmed through, about one more minute.
• Stir in ginger, if using, and sprinkle coriander on shrimp.
• Serve immediately over steamed white rice.

EASY MILD THAI BEEF CURRY

Steps:

• Coat beef with a tablespoon of the oil.
• Heat a heavy based pan over medium - high heat and brown the beef in batches until all is browned and set aside.
• Add remaining oil to pan and cook onion until softened.
• Add in the curry paste.
• Add the beef back to pan and pour in the coconut milk and add the diced potatoes.
• Bring to a boil, cover, and then either turn to low and simmer for approx 2hrs OR place pan in oven OR transfer to a lidded casserole dish and cook for 2 hours in a 350'F oven until the meat is tender.
• Stir in the spinach and heat through just before serving.
• Serve with steamed rice or some slices of crusty bread.

DO IT YOURSELF MILD AND CREAMY YELLOW CURRY PASTE

Steps:

• Whirl all ingredients in a food processor or blender, scraping down sides as needed, until pureed, 1 to 2 minutes.
• Use immediately or refrigerate in a jar for up to a month.
• * Storage tip - Freeze in a plastic-wrapped ice cube tray. Pop out and store in a freezer bag. Makes 9 cubes.

MADRAS CURRY PASTE

Steps:

• Put all ingredients except vinegar into small bowl and mix together well.
• Add the vinegar and mix to a smooth paste.
• Keep for up to one month in an airtight container in fridge.