This mild yellow curry paste is used for our chickpea and pumpkin curry and our Thai style curries. It can easily be made hotter by adding chili or a larger quantity of paste. In the school kitchen we make a huge batch of the paste and add it to chickpeas and lentils and in season vegetables such as pumpkin. Here is our paste recipe in family-friendly proportions…
1 tub of good quality yellow curry paste
1 bunch Thai basil
1 bunch mint
1 bunch coriander
1 head of garlic
1 head of ginger
3 long red chili (optional)
1 small bottle sweet chili sauce
Saute garlic, ginger and optional chili together in a pot until the garlic is golden brown and soft
Pick the leaves off the herbs. Add to the garlic ginger mix.
Put the paste into a food processor and add the sweet chili sauce, garlic, ginger and herbs to the processor and blend for 15-10 min you want the paste to be smooth.
Moroccan/Indian curry paste- We use the following paste for tagines and Indian curries. Remember with this curry paste the curry powder is what makes the curry spicier. All the other ingredients are flavour enhancers. If you start with a mild curry powder you will have a mild curry, if you start with a hotter powder you will have a hotter curry.
100g Mild curry powder (you can use hot depending on taste)
100g Garam masala
50g turmeric Ground turmeric
50g Ground ginger
50g Ground cumin
Small jar Mango chutney
Small bunch of curry leaves
Add the curry leaves and mango chutney to the powders and blend together in a food processor until it forms a paste. When cooking, this mixture will need to be cooked through thoroughly. Enjoy!