Homemade curry paste is the easiest way to prepare dishes instantly, if you are looking for inventive curry paste recipes, read this!
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 chilies | Four or five |
| Coriander seeds | One Teaspoon coarsely grinded |
| Cumin seeds | One Teaspoon coarsely grinded |
| lemongrass | One thinly chopped |
| Onion | Two Finely chopped |
| Galangal | One Inch grounded |
| Garlic | One Teaspoon grounded |
| Cinnamon | Quarter Teaspoon |
| Turmeric | One Teaspoon grounded |
| Salt | Half Teaspoon |
| Lemon juice | Two Tablespoons |
| White pepper | Half Teaspoon |
| Lime Juice | One Teaspoon |
| Brown sugar | One Tablespoon |
| Chili Oil | One Teaspoon |
| Fish sauce | Three Teaspoon |
| Shrimp paste | Half Teaspoon |
| Tomato puree | One Tablespoon |
| Coconut milk | 100 ml |
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 chilies | Five to Six |
| Coriander seeds | One Teaspoon coarsely grinded |
| Cumin seeds | One Teaspoon coarsely grinded |
| lemongrass | One thinly chopped |
| Onion | Two Finely chopped |
| Ginger | One Tablespoon grounded |
| Garlic | One Teaspoon grounded |
| Black peppercorns | Twelve |
| Turmeric | One Teaspoon grounded |
| Salt | Half Teaspoon |
| Lemon juice | Two Tablespoons |
| Lime zest | Half Teaspoon |
| Lime Juice | One Teaspoon |
| Coconut sugar | One Tablespoon |
| Chili Oil | One Teaspoon |
| Fish sauce | One Teaspoon |
| Red Bell pepper | One |
| Green onions | five stalks diced |
| Grape seed oil | Hundred ml |
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
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
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 seeds | One Teaspoon coarsely grinded |
| Cumin seeds | One Teaspoon coarsely grinded |
| Celery | One thinly chopped |
| Butter | Fifty grams |
| Onion | Two Finely chopped |
| Bay leaf | One |
| Cinnamon stick | Two |
| Garlic | One Teaspoon grounded |
| Chicken broth | Six Tablespoons |
| Turmeric | One Teaspoon grounded |
| Salt | Half Teaspoon |
| Cream | Two Tablespoons |
| Black peppercorns | Six |
| Dried Basil | Half Teaspoon |
| Lemon juice | Two Tablespoons |
| Cloves | Six |
| Green cardamom | Four |
| Black cardamom | Two |
| cayenne pepper | One Teaspoon |
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
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 stalks | Two finely chopped |
| Green onions | Two roughly chopped |
| Coriander seeds | Half Teaspoon coarsely grinded |
| Green Capsicum | One roughly chopped |
| Cumin seeds | One Teaspoon coarsely grinded |
| Salt | One Teaspoon |
| Green chilies paste | One Teaspoon |
| Garlic | Ten cloves minced |
| Raw Turmeric | One Teaspoon of freshly grounded |
| Galangal | One Inch chopped |
| Grape seed oil | Three Tablespoons |
| Lemon juice | One Tablespoon |
| Black Pepper | Six |
| Kaffir lime zest | One Teaspoon |
| Kaffir lime Juice | One Tablespoon |
| Coconut sugar | One 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.
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