Have you ever wanted a little curry magic you could pull out and add to whatever you have on hand to create an authentic, flavorful dish but without all the work? This beautiful golden curry paste has all the good curry flavors you crave and you can make it ahead and freeze it, then mix with salsa and/or coconut milk or add to soups, stews, sauces or dips for amazing curry flavor anytime.
If you have a bounty of peppers from the garden, this lovely paste can help make good use of any color of peppers you have and then stand by, ready to assist, whenever you’re ready to curry it up! I used golden peppers this time, but feel free to switch it up and make green or red curry paste. Make use of what you’ve got.
What do you need to make curry paste?
Most recipes will include these ingredients:
- Ginger
- Garlic
- Onion or shallots
- Curry powder and/or turmeric
- dried hot peppers
- Some call for lemongrass or shrimp paste
I just have to add my own touch! … this recipe adds in a bit of extra joy, including:
- Almonds for a bit of creamy flavor
- FRESH peppers, both sweet and hot (if you’ve got them) – why use dried if you have fresh peppers?
- Garam masala – an enticing seasoning commonly used in Indian dishes, this delightful seasoning adds layers of flavor to your curries.
How to make a curry dish with this curry paste?
It’s super simple!
- Choose what you you want IN your curry: meats, seafood or tofu, potato, veggies, even chickpeas, lentils or other beans can come into play.
- Sear your meats, seafood or tofu in hot oil. Remove from pan. Add veggies and saute until crisp tender.
- Stir in 3 – 6 Tablespoons of curry paste (or to taste), 1 pint of salsa and 1/4 cup coconut milk or half & half. This is enough sauce for 2 – 4 servings. Double the sauce if you’re making food for a crowd! Let it be saucy.
- Add the meats, seafood or tofu (whatever you’re using) back in and let them bathe in the sauce until cooked through. If using beans, add them here as well. You can always stir in more of the sauce ingredients as needed if you got over-ambitious and added too many things (like me!)
- Garnish with fresh cilantro or parsley and/or chopped nuts and enjoy.
I highly recommend my cilantro almond salsa for the sauce, but you can use whatever salsa makes your heart sing. Remember, there is a little heat in the curry paste as well, so keep that in mind when choosing your salsa if you don’t like things too hot. You can even opt for Rotel or canned tomatoes in place of (or in addition to) the salsa if you prefer a milder flavor.
What to serve with your curry?
First and foremost, people serve curry with rice. I recommend brown rice, quinoa or couscous … or even cauliflower rice for more fiber and heart health. You can also serve with naan, roti or pita bread (preferably whole grain).
There are sooo many other great options to accompany curries! Mint chutney, samosas, raita, cucumber salad, mango or cantaloupe lassi (a delightful cool fruity yogurt smoothie) … if you’re not sure what all these things are or how on earth to make them, this post has more info for you and even more great ideas to pair with curry.
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Golden Curry Paste
Ingredients
- 5 inches of ginger root
- 1 – 2 lemon grass stalks (or 1 Tablespoon lemon grass paste) – can sub lemon juice + 1 teaspoon lemon zest
- 4 – 6 yellow or orange mini sweet peppers, seeded and roughly chopped (or 1 large golden bell pepper)
- 1– 2 jalapenos (preferably red ones), roughly chopped
- 1 carrot pepper or several dried chile peppers
- 1/2 of a sweet onion (or 4 – 6 shallots), roughly chopped
- 4– 6 cloves garlic, peeled
- 2 Tablespoons curry powder
- 1/2 – 1 teaspoon garam masala
- 1 Tablespoon olive oil
- 1 teaspoon fish sauce
- 4 Tablespoons almonds
- 2 teaspoons turmeric
Instructions
- Wrap ginger root and lemon grass stalks in foil and roast at 400 F in the oven (or on the grill) for about 20 minutes or until softened.
- Blend up with the rest of the ingredients in a mini food processor or blender.
- Divide into small containers, cover and freeze.
Notes
To make a curry: use 3 – 6 Tablespoons of curry paste (I like 1/3 cup) with a pint jar of salsa (my cilantro almond salsa is a fantastic option) plus 1/4 cup coconut milk (or light cream) to make a delightful curry sauce to coat any meats and/or veggies you want in your curry.
Also great to stir into soups, sauces, side dishes or dips wherever you want some of that great curry flavor.
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I’m smitten with the beautiful golden color! I want to try a red one next. 🙂
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