curry paste

Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well.

How to make curry paste

coriander seeds

tbsp cumin seeds

mustard seeds

fennel seeds

tsp black peppercorns

tsp turmeric

cinnamon

paprika

chillies,

salt

root

garlic cloves, finely grated

tomato purée

tbsp white wine vinegar or cider vinegar

vegetable or sunflower oil,

Our step-by-step recipe video for making a medium curry paste that's full of flavour.

For spicy soupy goodness make this homemade laksa paste, for laksa anytime you want it.

Laksa paste

red chillies

coriander

sweet paprika

cumin

turmeric

brown onion, chopped

lemongrass stalks, white part only, chopped

galangal, peeled, chopped

cashew nuts

garlic cloves, chopped

shrimp paste

peanut oil

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5348771529001-5770881724001

A delicious veggie curry recipe from friend of Jamie mag, Mr. Andy Harris. 

Potato &amp; cauliflower curry

vegetable oil

onions sliced

garlic

ginger

cumin seeds

tomatoes grated

curry leaves

tsp coriander

tsp cumin

tsp ground tumeric

cayenne pepper

kg maris piper potatoes

green chillies deseeded and sliced

cauliflower

Greek-style yogurt to serve

flour

butter

Whereas larb is bright and acidic — light on its feet — this simple adaptation of a traditional Southern Thai dry red curry, is grounding and spicy. It owes much of its flavor to red curry paste, turmeric and fresh chile that have been toasted until they shake awake. For scorching heat (a curry like this is typically brutally hot), add more chile. As the chicken — though it could be ground pork, sliced beef or chicken, or mushrooms — cooks, its fat renders and the fired-up curry paste adheres. Season it with brown sugar and fish sauce, and serve with rice, cabbage, herbs, avocado, cucumber and-or a crisp fried egg.

Southern Thai-Style Red Curry (Kua Kling)

neutral oil,

chicken

dark brown sugar

fish sauce

lime

In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.

Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don’t panic — just add a little water or neutral oil.

Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Chicken, sweet potato & coconut curry

sunflower oil

tsp mild curry paste

sweet potatoes,peeled and cut into bite-size pieces

tbsp red split lentils

chicken stock

coconut milk

frozen peas

Heat the oil in a deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> or <a href="http://www.bbcgoodfood.com/content/top-five-woks">wok</a>, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.

Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Asian food needn't be complicated - this simple soup is made in just one bowl, too

Spicy coconut noodle soup

tbsp red curry paste

can coconut milk (use reduced-fat if you prefer)

pack mixed mushroom

rice

beansprout

green chilli,

onions

Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.

Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping — a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles — that's the real standout.

Butternut Squash And Green Curry Soup

coconut oil oil

shallots,

(2-inch) piece of fresh ginger, peeled and thinly sliced

lemongrass stalk,

Kosher salt

butternut

peanuts

coconut flakes

red chiles,

neutral-tasting coconut oil

lemongrass

sugar

lime leaves, thinly sliced (optional)

basil leaves

limes,

Butternut Squash and Green Curry Soup

Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.

Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.

Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.

Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.

Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.

Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Red Curry Lentils With Sweet Potatoes and Spinach

olive oil

potatoes

yellow onion, chopped

Thai red curry paste

garlic cloves, minced (about 1 tablespoon)

(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)

red chile,

red lentils,

low-sodium vegetable stock

kosher salt,

baby spinach

lime, juiced

cilantro leaves,

coconut flakes,

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.

Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.

Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.

Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.

Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Coconut milk and fiery Thai spice paste turn up the heat, but the familiar brown sugar and butter are still part of the mix in this amazing and unexpected combination of flavors that would be a fine addition to any table from Thanksgiving through May.

Fiery Sweet Potatoes

unsalted butter

Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.

In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.

At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.

Easy 10-minute green curry paste made in a food processor or blender! Big flavor and perfect for adding to sauces, curries, salad dressings, and more!

Easy Green Curry Paste

tsp whole coriander seed ((or powder))

tsp whole cumin seed ((or powder))

black peppercorns ((or ground pepper))

chilies

green bell pepper* ((stems and seeds removed // chopped))

garlic,

lemongrass ((tips trimmed, halved, + chopped))

stalks green onions ((sliced //

tsp sea salt ((plus more to taste))

lemon juice

lime,

avocado

Tbsp maple syrup or coconut sugar ((to balance heat))

If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in color. Be careful not to burn! If using powder, skip this step.

Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.

To a food processor (or blender with a narrow base), add green chilies, bell pepper, garlic, lemongrass, ginger, green onions (or shallot), coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest + juice, oil / water, and maple syrup (or other sweetener). Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! It&#x27;s fine.

Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.

Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.

This curry paste is ideal for curries, soups, sauces, salad dressings, and more!

With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste added for heat rather than warmth, with plain-cooked rice. Or think of it as a rich, chunky soup and pour into bowls and make sure everyone has a crusty wedge or two of good bread to dunk in, absorbing the sweet, spiced juice. This is good, fragrant weeknight cooking. Feel free to substitute butternut squash for the pumpkin.

Pumpkin and Chickpea Hot Pot

onion

salt,

Thai red curry paste, or

soy sauce

chickpeas,

black pepper

cilantro leaves

Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.

Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.

Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

A great one-pot rice dish that still tastes great a few days later – perfect for leftovers

Chicken biryani

basmati rice

onion,finely

bay leaf

cardamom pods

chicken breasts,cut into large chunks

tbsp balti curry paste

raisins

coriander,½ chopped, ½ leaves

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

Heat 25g butter in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">saucepan</a> and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.

Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

Creamy Thai Sweet Potato Curry - packed with nutrition! our favorite easy, healthy, winter comfort food recipe. vegetarian and vegan.

Creamy Thai Sweet Potato Curry

shallots, thinly sliced

potatoes,

curry paste (see notes)

broth

peanuts and cilantro

Start your rice, if you&#8217;re serving this over rice (highly recommend)! Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro. 

Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro. 

Creamy Thai Sweet Potato Curry Step 1

Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.

Creamy Thai Sweet Potato Curry Step 2

Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.

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