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This is the most versatile paste for curries or an accompaniment to spice up any dish. Try it in your omelette.
An equal portion of fresh aromatics – garlic, ginger and chili or not? Make it your own and change the proportions. Make it in bulk and save on shopping and prep time multiple times over. The initial effort is seriously worth it!! |
| Serves | 300-400g | Preparation time | 30 min |
| Start – Ingredients | End – Dish |
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| # | Steps | Image |
|---|---|---|
| 1 | Assemble and prepare ingredients
Garlic, ginger, chili combinations – start with equal portions of each and adjust proportions based on your taste – roughly chop to 1 cm pieces |
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| 2 | Add fresh turmeric (optional)
It may be difficult to source, try produce markets and Asian grocers. |
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| 3 | Place garlic, ginger, chili and turmeric in a blender and mix to create a textured paste, do not over blend. |  |
| 4 | Remove blade, Add salt and stir. |  |
| 5 | Store in a sealed glass jar, top with oil and refrigerate. |  |
| Tips to Create |
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| This paste is the biggest secret to a successful easy curry – use in any meat curry and marinades, it is referenced in many dishes in this blog
Mixture may be frozen or kept refrigerated for several weeks. Add a 1/2 tsp to an omelette. Use it to make a tandoori paste. Mix a little in soy sauce or use it by it self as an accompaniment to spice up a dish. Use is Asian stir fries. |
| Good Luck and Enjoy! |
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