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When it comes to curry pastes, there are a few schools of thought. Some believe that curry pastes are a relatively new invention, while others believe that they have been around for centuries.
The truth is, it is likely that curry pastes have been around in some form or another for centuries. After all, many of the ingredients that are used in curry pastes, such as turmeric, cumin, and chili peppers, have been used in Indian cuisine for centuries.
It is believed that the first curry pastes were probably created in India, during the days of the British Raj. The British soldiers stationed in India were looking for a way to recreate the curries that they had tasted back home.
When making curry paste, it is important to use the freshest ingredients possible. Start by gathering all of the ingredients and ensuring that they are of the highest quality. Additionally, use a mortar and pestle to grind the ingredients together, as it will help bring out the flavors of the paste. Finally, be sure to taste the paste often as it is being made to ensure that the flavors are balanced and to your liking.
Jump to: Ingredient Breakdown Insights
|coriander cilantro stem|
|chilli soaking water|
|coriander cilantro root|
|red shallots eschallot|
|green cayenne pepper chili|
|thai green chili|
|galangal root section|
|kaffir lime leaf|
|prik haeng chiles be found most asian market|
|kaffir lime zest|