Homemade Singaporean Curry Paste
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July 8
Day 38 of Unlock 1.0
This is post number two in the series of making Singaporean Chicken curry. I had previously posted about how to make the Madras curry powder at home, which is one of the core ingredients of this curry paste.
Refer to my post Madras Curry Powder for the recipe.
You can also use store bought Madras curry powder,but since I didn't have any on me, so I had to make it form scratch. and let me tell you it is always a good idea to make your own spice mixes and paste. They are more flavorful, colorful and delicious. I loved the beautiful pumpkin orange hue of the masala paste and the flavours were fresh and full of lovely aroma. Try it at home and let me know how you feel about it.
Preparation Time : 20 minutes
Note: If you do not have lemon grass, you can substitute it with 4-5 kaffir lime leaves/ Gondhoraj Lemon leaves/ the whole zest of any flavorful lemon
Instead of bird's eye chilli you can substitute it with normal green chilli.
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| Singaporean Curry Paste |
Day 38 of Unlock 1.0
This is post number two in the series of making Singaporean Chicken curry. I had previously posted about how to make the Madras curry powder at home, which is one of the core ingredients of this curry paste.
Refer to my post Madras Curry Powder for the recipe.
You can also use store bought Madras curry powder,but since I didn't have any on me, so I had to make it form scratch. and let me tell you it is always a good idea to make your own spice mixes and paste. They are more flavorful, colorful and delicious. I loved the beautiful pumpkin orange hue of the masala paste and the flavours were fresh and full of lovely aroma. Try it at home and let me know how you feel about it.
Preparation Time : 20 minutes
Cooking Time: NA
Serving : 1 serving of curry paste for 4 - 5 people
Ingredients :
- Lemongrass (White stem only) - 2 stalks
- Green chilli - 2
- Thai chilli / Bird's eye chilli - 4
- Shallots - 4
- Garlic Cloves - 3-4
- Galangal or Ginger - 1 inch
- Refined Oil - 1 tbsp +2 tbsp
- Water - 3 tbsp
- Madras Curry Powder * - 3 tbsp
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| Singaporean Curry Paste |
Method:
1. Mix the curry powder, 1 tsp of oil and water in a bowl to form a paste and let it rest for about 15 minutes
2. Roughly chop the shallots, garlic, lemon grass, ginger/galangal, green and bird's eye chilli and put them in a blender
Note: If you do not have lemon grass, you can substitute it with 4-5 kaffir lime leaves/ Gondhoraj Lemon leaves/ the whole zest of any flavorful lemon
Instead of bird's eye chilli you can substitute it with normal green chilli.
3. Add the curry powder paste in the blend and add 2 tsp of oil.
4. Blend to a fine consistency.
You can store this in an airtight container and refrigerate it for a week or two. However its recommended you prepare fresh batch for your curries to get the best results in terns of colors and flavors.
Now you can use this for your Singaporean curry or rices.
Now you can use this for your Singaporean curry or rices.
Do try this out and tag me (@curriesnstories07) on Instagram on your photos whenever you try the recipe and I will give a shout out to you.
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