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The perfect curry paste
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
Everyone has their version of a curry paste, and Aaron Craze’s includes tomato puree, nutmeg, allspice and cinnamon for a twist
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Ingredients
- 1 tbsp Cumin seeds
- 1 tbsp vegetable oil
- 1 Shallots, peeled, finely chopped
- 1 tbsp tomato purée
- 1 tsp light soft brown sugar
- 1 tbsp coconut cream
- squeeze lime juice
- 1 tbsp ground Coriander
- 1 tbsp dried Thyme
- 1 clove Garlic, finely chopped
- 1/2 tsp grated Nutmeg
- 1 tbsp ground allspice
- 1/2 tsp Cinnamon, powder
Method
1. Toast the cumin seeds in a hot dry pan, shaking the pan frequently to prevent burning, until aromatic. Transfer the toasted cumin seeds to a mortar and pound with a pestle to a powder.2. Heat the vegetable oil in a pan and fry the shallot over a low heat for 4-5 minutes, or until softened. Add the tomato puree, brown sugar, coconut cream and lime and stir until well combined.
3. Add the remaining ingredients and mix well, then transfer to a food processor and blend to a smooth paste. Store the curry paste in a sterilised, airtight jar for up to a week in the fridge.
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