Full ingredients list:
- 10 garlic cloves
- 3 brown onions, peeled, chopped
- 2 red chillies, deseeded
- 1 matchbox-sized piece of ginger, peeled and sliced
- 1 bunch coriander, stems and roots only
- 2 sticks lemongrass, white part only, sliced
- 1/4cup canola oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine all ingredients in a food processor. Blitz to a paste, adding a splash of water to assist blending if needed.
Step 2 Place a heavy-based pot or frying pan over medium-high heat. Add curry paste and cook, stirring, for 10–15 minutes, or until it turns a deep brown. If it starts to stick or burn, add a splash of water and use a wooden spoon to dislodge.
Step 3 Allow curry paste to cool before transferring to a container. Cover and refrigerate for later use.
Note: NIPs and costings based on 1 tablespoon serve.
About this recipe
First published: May 2013