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  1. #1
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    Default Mild curry paste without 15 ingredients?

    I just got a food processor and I want to make my own curry paste but every recipe has so many ingredients! I'm looking for a fairly mild (toddler friendly) recipe with 6-8-ish ingredients. Thanks!

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    Would love to read the answers you'll get!

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    SpecialPatrolGroup is offline T-rex is cranky until she gets her coffee.
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    Thai style? Indian style? Other?

    Sent from my GT-I9300 using The Bub Hub mobile app

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    I prefer Thai curries but do like Indian too!

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    Mmmmm my Penang curry has 15 ingredients! But really you do just throw it all in the processor so it's not as bad as it sounds! My butter chicken only has about 6 spices but it's not really a paste as such, more just chucking spices in the fry pan ! ( but it's DS fav dinner!)

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    Quote Originally Posted by Elijahs Mum View Post
    Mmmmm my Penang curry has 15 ingredients! But really you do just throw it all in the processor so it's not as bad as it sounds! My butter chicken only has about 6 spices but it's not really a paste as such, more just chucking spices in the fry pan ! ( but it's DS fav dinner!)
    I so wish I still lived in the shire I would pay you for cooking lessons, I suck so bad at it and have no imagination at all when it comes to food :-(

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    Elijahs Mum  (14-05-2014)

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    I know lots of ingredients can be daunting, but food processors make it so much easier than the old mortar and pestle days. And you can make a big batch and freeze it in ice cube trays, so that saves time in the long run.

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    I make a basic yellow curry (vietnamese style) which doesn't require a food processor:

    Mix the following to a paste:
    1tbsp ground coriander
    1 tbsp ground cumin
    1/2 tbsp turmeric
    2 stalks chopped lemongrass
    1 brown onion
    1 inch ginger grated
    1tbsp oil
    1 tbsp fish sauce


    Marinate 6 chicken drumsticks in curry paste overnight(when short on time I have cooked immediately and still ok)
    Heat oil, fry chicken to seal, add water or stock and bring to boil
    Add coconut cream and veggies (I use carrot and potato/sweet potato and taro)
    Cook for at least 1 hour
    Season as per taste

    When serving I add chilli, fresh coriander and basil.

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    Quote Originally Posted by Jontu View Post
    I make a basic yellow curry (vietnamese style) which doesn't require a food processor:

    Mix the following to a paste:
    1tbsp ground coriander
    1 tbsp ground cumin
    1/2 tbsp turmeric
    2 stalks chopped lemongrass
    1 brown onion
    1 inch ginger grated
    1tbsp oil
    1 tbsp fish sauce


    Marinate 6 chicken drumsticks in curry paste overnight(when short on time I have cooked immediately and still ok)
    Heat oil, fry chicken to seal, add water or stock and bring to boil
    Add coconut cream and veggies (I use carrot and potato/sweet potato and taro)
    Cook for at least 1 hour
    Season as per taste

    When serving I add chilli, fresh coriander and basil.
    Yum!! How much stock and coconut cream do you use? And do you use chicken stock?

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    This is a guesstimate as I don't measure. I use about 500 ml water and 250ml coconut cream. If I use stock I usually use 1 portion of the continental stock pot added to water. If I don't have stock then I season with extra fish sauce.
    Generally if it's too salty i add bit more water and if too bland I let it cook down longer to reduce the liquid or add more fish sauce.
    Also I find that using sweet potato is great as it adds a natural sweetness to the curry.


 

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