Ok, I’ll be the first to admit I love a good pre-made curry paste. I have bought them for all my curries – whether it’s a Thai or Indian style curry, I’ve just always convinced myself it’s quick and easy and “I don’t have time to make my own.”
Well, I decided to break my habit the other week and gave homemade curry paste a go, and all I can say is that:
1. It’s bloody easy.
2. I’m embarrassed I didn’t give this a go much, much sooner.
I’m not sure what kind of style this curry is exactly, but I can tell you that it’s loaded with flavour, spice and goodness. Not one additive or funky fillers anywhere to be seen. Plus, it took me less than 5mins to make the paste. (About the same amount of time it usually take me to find the kitchen scissors to open up a packet mix).
Into my food processor went garlic, ginger, chilli, onion, turmeric powder, ground coriander, cumin, salt, pepper and coconut oil and out came a delicious and flavoursome paste!
I heated up some more coconut oil in a large, deep pan (I used a risotto style pan), added the paste, cooked it for 30 seconds to get it nice and fragrant and then added in diced fish, broccoli and coconut milk. I let it all simmer together for 20mins on a gentle heat, and served it garnished with fresh coriander and chilli, all atop some steaming hot basmati rice and papadums cooked in coconut oil.
30 minutes from start to finish and it was so, so delicious. Much better than buying a packet mix and I really can’t use the excuse that I don’t have time anymore.
It has gotten me really excited to try my hand at some Thai and Indian style curries now, both of which Jared and I love to eat!
Please give this a go, and let me know what you think! If you don’t want to use fish, you can also replace with diced chicken, tofu or even prawns (the prawns will take even less time to cook!). Or add more veggies and really pack it with nourishing ingredients! The world is
Enjoy lovelies, and remember, good food doesn’t have to take hours!
- 1 thumb-sized knob of ginger, peeled
- 2 cloves garlic
- 1 small onion, roughly chopped
- 1-2 red chillis (depending on your spice preference)
- 1 teaspoon ground coriander seeds
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 tablespoons coconut oil (liquid)*
- Pinch of salt and pepper
- 1 tablespoon coconut oil
- 1 x 400ml tin of full fat coconut milk
- 500g firm white fish, diced**
- 1 small head of broccoli, cut into florets
- To serve (optional)
- Basmati rice
- Fresh coriander and chilli
- Add all curry paste ingredients into a food processor.
- Pulse until a smooth paste forms, stopping to scrape down the sides if you need to.
- Heat the other tablespoon of coconut oil in a large, deep pan.
- Add the curry paste and cook for 30 seconds to get it nice and fragrant.
- Add in the coconut milk and stir to combine.
- Add the fish and broccoli and turn heat down to a gentle simmer.
- Cover, and let it gently simmer for 15-20mins. The fish will be firm and cooked, and the broccoli tender.
- Serve garnished with fresh coriander and chilli, with basmati rice and pappadums.
- *If the mixture seems a little dry, add 1-2 more tablespoons of coconut oil.
- **If you don't like fish, this would work well with chicken or tofu!