CURRY PASTE
Thai green curry paste
Makes about 1 cup
Put 3 tsp white peppercorns, 2 tsp coriander seeds and 2 tsp cumin seeds in a small frying pan over a medium heat. Cook for 4 minutes or until aromatic. Transfer to a bowl and cool. Peel and roughly chop 4 small eschalots. Trim and cut 6 long green chillies in half lengthways. Discard seeds. Trim and peel outer leaves from 2 lemongrass stalks. Finely chop white part only. Peel and grate a 3cm piece of ginger. Fold 4 Kaffir lime leaves and remove spines, then finely chop. Wash and roughly chop roots, leaves and stalks of 1 bunch of coriander. Put in the bowl of a food processor, along with peppercorns, coriander seeds, cumin seeds, eschalots, green chilli, lemongrass, ginger and lime leaves. Add 4 roughly chopped garlic cloves and 1/3 cup lime juice, then process to a smooth paste.
Korma curry paste
Makes about 1 cup
In a bowl, cover 1/2 tsp saffron threads with 1 Tbsp hot water. Stand for 10 minutes or until saffron ‘blooms’. Roughly chop 2 medium brown onions. Peel and slice a 4cm piece of ginger and 4 garlic cloves. Put onion, ginger and garlic in the bowl of a food processor. Add 1 Tbsp fried shallots 1 tsp cardamom seeds, 1/2 tsp ground nutmeg, 1/4 tsp ground mace and saffron mixture. Process to a smooth paste.
Cook’s tip: Fried shallots can be bought in supermarkets in plastic containers or sealed bags. If you wish to make your own, half-fill a saucepan with oil and put over a medium heat. Add thinly sliced eschalots. It is important to add the eschalots to cold oil so they cook gradually, turning golden. Using a slotted spoon, remove from the oil and transfer to a large plate lined with paper towel to drain. Store in an airtight container until needed.
Rendang curry paste
Makes about 1 cup
Deseed and chop 8 medium dried chillies. Put in a bowl, cover with boiling water and stand for 30 minutes. Drain. Peel and slice a 2cm piece of galangal. Trim and peel outer leaves from 2 lemongrass stalks. Finely chop white part only. Peel and slice a 2cm piece of ginger. Put chillies, galangal, lemongrass and ginger in the bowl of a food processor. Add 1 chopped medium brown onion, 2 chopped garlic cloves, 1 Tbsp ground coriander, 2 tsp ground fennel, 2 tsp ground cumin, 1/2 tsp black pepper, 1 Tbsp tamarind paste, 1 Tbsp brown sugar, 1 tsp salt and 1/4 cup water. Process to a smooth paste.
How to store your curry pastes
These homemade curry pastes can be used immediately to create a fabulous dish and any leftovers can be stored in an airtight container for up to 1 week in the fridge or 3 months in the freezer. If you’re short on prep time, plan ahead and make your chosen paste in advance.
Geplaas deur Hettie Bezuidenhout
