How To Make Curry Paste (10 Minutes) Quick Authentic Recipes

Homemade curry paste is the easiest way to prepare dishes instantly, if you are looking for inventive curry paste recipes, read this!

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The homemade curry paste recipe is the easiest solution for cooking numerous curry dishes. You can create a variety of curry pastes for French, English, Italian, Thai, Vegan curry and Middle Eastern cuisines.

So if you are up for making some of the best curry paste recipes, then try these seven unique recipes for how to make curry paste based dishes.

1. Classic Yellow Thai Curry Paste

  • Preparation Time: 20 mins
  • Cooking Time: 5 min
  • Complete Time: 35 min
  • Serving Size: 4
  • Total Calories: 166 Calories Per Serving
Ingredients Required to Prepare
Yellow chiliesFour or five
Coriander seedsOne Teaspoon coarsely grinded
Cumin seedsOne Teaspoon coarsely grinded
lemongrassOne thinly chopped
OnionTwo Finely chopped
GalangalOne Inch grounded
GarlicOne Teaspoon grounded
CinnamonQuarter Teaspoon
TurmericOne Teaspoon grounded
SaltHalf Teaspoon
Lemon juice Two Tablespoons
White pepperHalf Teaspoon
Lime JuiceOne Teaspoon
Brown sugarOne Tablespoon
Chili OilOne Teaspoon
Fish sauceThree Teaspoon
Shrimp pasteHalf Teaspoon
Tomato pureeOne Tablespoon
Coconut milk100 ml
How to Make Curry paste
How To Make Curry Paste
How To Make Curry Paste In Classic Way

Cooking Method

  • For curry paste, on a small skillet, first roast coriander seeds, cumin seeds, and black peppercorns for 4-5 minutes on low heat; once they turn brown and cool, grind them into powder.
  • Ground galangal, garlic, and onion into a fine paste.
  • In a processor, add this paste, yellow chilies, lemongrass, spices, and salt and grind them into a fine paste.
  • Add chili oil, fish sauce, and shrimp paste to it.
  • This sauce’s heat level can be adjusted by adding lemon juice, coconut milk, and brown sugar.
  • Finally, grind it in a food processor into a fine paste.
  • Lightly brush the turkey’s skin with butter, salt, and pepper.
  • Now, your classic yellow Thai curry paste is done; store it in an airlock jar.
  • You can use this sauce for creating various dishes, including proteins, soups, salads, curries, vegetables, noodles, etc.
  • Classic yellow Thai curry paste can be preserved in cold storage for three to four months.

2. Retro Red Thai Curry Paste (Gluten-Free)

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Complete Time: 40 minutes
  • Serving Size: 4
  • Total Calories: 83 Calories Per Serving
Ingredients Required to Prepare
Red dried Thai chiliesFive to Six
Coriander seedsOne Teaspoon coarsely grinded
Cumin seedsOne Teaspoon coarsely grinded
lemongrassOne thinly chopped
OnionTwo Finely chopped
GingerOne Tablespoon grounded
GarlicOne Teaspoon grounded
Black peppercornsTwelve
TurmericOne Teaspoon grounded
SaltHalf Teaspoon
Lemon juice Two Tablespoons
Lime zestHalf Teaspoon
Lime JuiceOne Teaspoon
Coconut sugarOne Tablespoon
Chili OilOne Teaspoon
Fish sauceOne Teaspoon
Red Bell pepperOne
Green onionsfive stalks diced
Grape seed oilHundred ml
How to Make Curry paste in Retro style
Retro Red Thai Curry Paste

Cooking Method

  • For retro red Thai curry paste, on a small skillet, first roast coriander seeds, cumin seeds, and, Black peppercorns for 4-5 minutes on low heat; once they turn brown cool, and grind them into powder.
  • Roast red bell pepper on low heat and remove its skin and seeds.
  • Now in a food processor, add red dried Thai chilies, red bell pepper, lemongrass, onion, ginger, garlic, fish sauce, green onions, and chili oil and ground them into a fine paste.
  • Add turmeric and sea salt to this mixture.
  • This sauce’s heat level can be adjusted by adding lemon zest, lemon juice, and coconut sugar.
  • The retro red Thai curry paste is done, store it in an airlock jar after adding oil.
  • You can use this sauce for creating various dishes, including proteins, soups, salads, curries, vegetables, noodles, etc.
  • Retro red Thai curry paste can be preserved in cold storage for three to four months.

3. Mughlai Style Curry Paste

  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Complete Time: 1 hour 15 minutes
  • Serving Size: 4
  • Total Calories: 220 Calories Per Serving
Ingredients Required to Prepare
OnionOne roughly chopped
Ghee or ButterFifty grams
Coriander seedsOne Teaspoon
Cumin seedsOne Teaspoon
Black peppercornsTwelve
Fresh Coriander leavesTwo Teaspoons chopped
Fresh mint leavesTwo Teaspoons chopped
Green chiliesSix to ten
Turmeric Half Teaspoon
Bay leafTwo 
Cashew nutsFifteen
YogurtHundred grams
CreamHundred grams
GingerOne Tablespoon grounded
GarlicOne Teaspoon grounded
ClovesSix
Green cardamomFour
Cinnamon stickTwo
Sea SaltOne Teaspoon
Black cardamomTwo
Mughlai Style Curry Paste

Cooking Method

  • For Mughlai style curry paste, on a small skillet, first roast coriander seeds, cumin seeds, black peppercorns, green cardamom, black cardamom, bay leaf, cloves, cinnamon for 4-5 minutes on low heat; once they turn brown, cool and grind them into powder.
  • Fry onion in ghee (organic oil) till they are brown.
  • Ground ginger, garlic, and brown onion into a fine paste.
  • Now in a food processor, brown onion paste, dry spice powder, yogurt, green chilies, mint, coriander leaves, and cashew nuts, and grind them into a fine paste.
  • Add turmeric and sea salt to this mixture.
  • You can use this sauce for creating Mughlai curries, barbecue, and rice dishes.
  • Mughlai style curry paste can be preserved in cold storage for three to four months.

4. Jamie Oliver Inspired Korma Curry Paste

  • Preparation Time: 5 minutes
  • Cooking Time: 40 minutes
  • Complete Time: 45 minutes
  • Serving Size: 4
  • Total Calories: 250 Calories Per Serving
Ingredients Required to Prepare
OnionOne roughly chopped
Ghee or ButterFifty grams
Coriander seedsOne Teaspoon
Cumin seedsTwo Teaspoon
Black peppercornsTwelve
Cayenne pepperHalf Teaspoon
TurmericHalf Teaspoon
Bay leafTwo
AlmondsTen to fifteen
GingerOne Tablespoon grounded
GarlicOne Teaspoon grounded
ClovesSix
Green cardamomFour
Cinnamon stickTwo
Desiccated coconutThree Tablespoon
Sea SaltOne Teaspoon
Tomato pureeTwo
Black cardamomTwo
Korma Curry Paste
Korma Curry Paste

Cooking Method

  • For garam masala, on a small skillet, first roast coriander seeds, cumin seeds, black peppercorns, green cardamom, black cardamom, bay leaf, cloves, and cinnamon for 4-5 minutes on low heat; once they turn brown cool, and grind them into powder.
  • Fry onion in ghee till they are brown.
  • Ground ginger, garlic, and brown onion into a fine paste.
  • Now in a food processor, brown onion paste, garam masala powder, yogurt or cream, coconut, and almond, and grind them into a fine paste.
  • Add turmeric, cayenne pepper, and Sea salt to this mixture.
  • You can use this sauce for creating korma, biryani, and other rice dishes.
  • Korma curry paste can be preserved in cold storage for three to four months.

5. Italian Creamy Curry Paste

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Complete Time: 30 minutes
  • Serving Size: 4
  • Total Calories: 150 Calories Per Serving
Ingredients Required to Prepare
Coriander seedsOne Teaspoon coarsely grinded
Cumin seedsOne Teaspoon coarsely grinded
CeleryOne thinly chopped
ButterFifty grams
OnionTwo Finely chopped
Bay leafOne
Cinnamon stickTwo
GarlicOne Teaspoon grounded
Chicken brothSix Tablespoons
TurmericOne Teaspoon grounded
SaltHalf Teaspoon
CreamTwo Tablespoons
Black peppercornsSix
Dried BasilHalf Teaspoon
Lemon juiceTwo Tablespoons
ClovesSix
Green cardamomFour
Black cardamomTwo
cayenne pepperOne Teaspoon
 Italian Creamy Curry Paste

Cooking Method

  • In a small skillet, first roast coriander seeds, cumin seeds, black peppercorns, green cardamom, black cardamom, bay leaf, cloves, and cinnamon for 4-5 minutes on low heat.
  • Once they turn brown, take the skillet off the heat and grind the ingredients till it becomes an aromatic powder.
  • Add turmeric, cayenne pepper, and salt to this mixture.
  • Add butter to a pan and heat it; add onion, garlic, and celery, and cook until they are soft and translucent.
  • Now in a food processor, add curry powder, onion, garlic, and celery mixture along with chicken broth, basil, and cream, and grind them into a fine paste.
  • Once this Italian creamy curry paste is done, store it in an airlock jar.
  • You can use this sauce for creating Italian curry pasta or spaghetti, meat, and vegetable-based curries.
  • Italian creamy curry paste can be preserved in cold storage for three to four months.

6. Cambodian Kroeung-Inspired Curry Paste

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Complete Time: 45 minutes
  • Serving Size: 4
  • Total Calories: 160 Per Serving
Ingredients Required to Prepare
Lemongrass stalksTwo Tablespoons finely chopped
Shallots Five roughly chopped
Coriander seedsOne Teaspoon coarsely grinded
Red chilies pasteOne Teaspoon
Cumin seedsOne Teaspoon coarsely grinded
SaltOne Teaspoon
Shrimp pasteOne Teaspoon
GarlicTen cloves minced
Raw TurmericOne Teaspoon of freshly grounded
GalangalOne Inch chopped
OilThree Tablespoons
Kaffir lime zestOne Teaspoon

Cooking Method

  • For Cambodian Kroeung-inspired curry paste, toast the coriander and cumin seeds in a pan.
  • Once it cools down, add garlic, galangal, shallots, lemongrass, raw turmeric, and kaffir lime zest and ground them into a fine paste.
  • Add salt and shrimp paste to this mixture.
  • This Cambodian Kroeung-Inspired curry paste is done; stock it in an airlock jar after adding oil.
  • You can use this sauce for creating Cambodian curry-based cuisine.
  • This Cambodian Kroeung Inspired curry paste can be preserved in cold storage for three to four months.

7. Vegan Style Curry Paste

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Complete Time: 20 minutes
  • Serving Size: 4
  • Total Calories: 95 Calories Per Serving
Ingredients Required to Prepare
Lemongrass stalksTwo finely chopped
Green onionsTwo roughly chopped
Coriander seedsHalf Teaspoon coarsely grinded
Green Capsicum One  roughly chopped
Cumin seedsOne Teaspoon coarsely grinded
SaltOne Teaspoon
Green chilies pasteOne Teaspoon
GarlicTen cloves minced
Raw TurmericOne Teaspoon of freshly grounded
GalangalOne Inch chopped
Grape seed oilThree Tablespoons
Lemon juiceOne Tablespoon
Black PepperSix
Kaffir lime zestOne Teaspoon
Kaffir lime JuiceOne Tablespoon
Coconut sugarOne Teaspoon

Cooking Method

  • To make the vegan curry paste, first toast the coriander seeds, cumin seeds, and black pepper in a pan.
  • Once it cools down, add garlic, galangal, green onions, lemongrass, raw turmeric, and kaffir lime zest, green chili pastes to it and ground them into a fine paste.
  • Add salt to this mixture.
  • Add lime juice, lemon juice, and coconut sugar to balance the heat.
  • You can use this sauce for creating scrumptious vegan recipes.
  • This Vegan Style Curry Paste can be preserved in cold storage for three to four months.

How to Make Curry paste- Final Words

Homemade Curry paste is perfect for a variety of curries-based recipe.

They can be made quickly but are comparatively always much healthier and flavorful compared to getting take out.

Try these seven of the best and homemade curry recipes to learn how to make curry paste, and we assure you it will change the way to eat.