Curry Paste – Freezable!

I remember being utterly intimidated by the idea of making my own curry paste. Supermarket shelves were lined with jars promising exotic flavors, but they always seemed to fall short of the vibrant, layered tastes I craved. Then, a neighbor, a whirlwind of a woman named Priya with a kitchen that always smelled divine, shared her secret: a simple, freezable curry paste that could be adapted to any protein. From that day on, my curry game was forever changed.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 16 (enough for 4 meals)
• Yield: Approximately 4 cups
• Dietary Type: Adaptable (naturally Gluten-Free, can be made Vegan)

Ingredients

• 1 kg onion, finely chopped
• 4 cm x 1 cm piece fresh ginger (roughly the size of a finger), chopped
• 6 large garlic cloves, chopped
• 3-4 green chilies, chopped (adjust to your spice preference)
• 6 small tomatoes, pureed (skin on)
• ½ cup oil (vegetable, canola, or coconut oil)
• 4 teaspoons cilantro powder (coriander powder)
• ½ teaspoon cumin powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ cup coriander leaves (cilantro), chopped
• 2 cups water
• 1 teaspoon salt, or to taste

Equipment Needed

• Large pan or pot
• Blender or food processor (for pureeing tomatoes)
• Cutting board
• Knife
• Measuring cups and spoons
• Freezer bags or airtight containers

Instructions

1. Begin by chopping the onions as finely as you possibly can. The finer the chop, the better they will caramelize and break down during cooking.
2. Next, chop the ginger, garlic, and chilies. The size doesn’t matter too much at this stage, as everything will cook down, but aim for roughly similar sizes to ensure even cooking.
3. Puree the tomatoes using a blender or food processor. Don’t worry about peeling them first; the skins add both flavor and nutrients.
4. Heat the oil in a large pan or pot over medium heat. Once the oil is shimmering, add the chopped onions and fry them until they are deeply caramelized, stirring occasionally. This will take approximately 20-25 minutes. Don’t rush this step; caramelizing the onions properly is crucial for the depth of flavor in the curry paste.
5. Add the chopped ginger, garlic, and chilies to the caramelized onions. Fry for another 3 minutes, stirring constantly, until fragrant.
6. Stir in the coriander powder and saute for another 4 minutes, stirring constantly to prevent burning. If the mixture becomes too thick and starts to stick to the pan, add 2 tablespoons of water to loosen it.
7. Add the remaining spices – cumin powder, turmeric powder, and garam masala. Fry for just 30 seconds to bloom the spices and release their aromas. Be careful not to burn them.
8. Add the tomato puree and chopped coriander leaves. Stir well to combine all the ingredients.
9. Pour in the water and add the salt. Stir to ensure everything is evenly distributed.
10. Bring the mixture to a simmer. Then, reduce the heat to low, cover the pan, and simmer for 15 minutes, stirring every so often to prevent sticking. The paste should thicken slightly.
11. Remove the pan from the heat and allow the curry paste to cool completely before storing.
12. Once cooled, store the curry paste in a glass jar in the refrigerator for up to 3 days, or divide it into 4 separate freezer bags and seal them tightly. Freeze for up to 2 months.
13. To use the curry paste: Choose your meat (lamb, chicken, fish, or prawns) and seal chunks in a hot pan. If using prawns, remove all shells except the tails. Add the paste, stir, and fry until fragrant. Reduce heat and cook until the meat is cooked. Optional: Add 1 can of coconut milk for a creamier curry.

Expert Tips & Tricks

• Onion Caramelization: Patience is key. Don’t crank up the heat to speed up the process. Low and slow caramelization is what yields the best flavor.
• Spice Blooming: Frying the spices briefly in oil releases their essential oils and enhances their flavor. Watch carefully to prevent burning.
• Spice Level Adjustment: Adjust the number of chilies to suit your spice preference. Remember that the flavor will intensify as the paste sits, so err on the side of caution if you’re unsure. You can always add more chili flakes to the final dish.
• Freezing for Convenience: For single-serving portions, consider freezing the paste in ice cube trays. Once frozen, transfer the cubes to a freezer bag for easy access.
• Veggie Boost: For added depth, consider adding a roughly chopped bell pepper to the pan along with the onions.

Serving & Storage Suggestions

This curry paste is incredibly versatile and can be used as a base for a variety of curries. It’s particularly well-suited for lamb, chicken, fish, or prawns.

Serving:

• Serve your finished curry with steamed rice, naan bread, or roti.
• Garnish with fresh coriander leaves, a dollop of yogurt, or a squeeze of lime juice.

Storage:

• Room Temperature: Do not leave the curry paste at room temperature for more than 2 hours.
• Refrigerator: Store the cooled curry paste in an airtight container in the refrigerator for up to 3 days.
• Freezer: Divide the curry paste into freezer bags and freeze for up to 2 months. Thaw overnight in the refrigerator before using.

Nutritional Information

Please note that the following is an estimate and can vary based on specific ingredients and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	6%
Total Fat	8g	10%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	200mg	9%
Total Carbohydrate	10g	4%
Dietary Fiber	2g	7%
Sugars	5g	N/A
Protein	2g	4%

Variations & Substitutions

• Vegan Curry Paste: Ensure that the oil used is plant-based (vegetable, canola, or coconut oil). The recipe is naturally vegan.
• Gluten-Free Curry Paste: This recipe is naturally gluten-free.
• Spice it Up: For a hotter curry paste, increase the number of chilies or add a pinch of cayenne pepper.
• Coconut Milk Curry: Substitute some of the water with coconut milk for a richer, creamier curry.
• Vegetable Curry: Use the curry paste as a base for a vegetarian curry with vegetables like potatoes, cauliflower, peas, and spinach.
• Lamb Rogan Josh Inspired: Add a teaspoon of Kashmiri chili powder for vibrant color and milder heat, reminiscent of Rogan Josh.

FAQs (Frequently Asked Questions)

Q: How long does this curry paste last in the freezer?
A: Properly sealed, this curry paste will last for up to 2 months in the freezer. Label the bags with the date so you know when to use them.

Q: Can I use this curry paste for a slow cooker curry?
A: Absolutely! Simply brown your meat, add the thawed curry paste, coconut milk (optional), and other desired ingredients to your slow cooker. Cook on low for 6-8 hours.

Q: What if I don’t have all the spices listed?
A: While the combination of spices creates the best flavor, you can adjust based on what you have. Cumin and coriander are essential, but garam masala can be omitted if necessary.

Q: Can I use dried chilies instead of fresh?
A: Yes, but you’ll need to rehydrate them first. Soak dried chilies in hot water for about 30 minutes, then chop them before adding them to the paste.

Q: What’s the best way to thaw the frozen curry paste?
A: The best way to thaw the curry paste is to transfer it from the freezer to the refrigerator the night before you plan to use it. You can also thaw it in the microwave using the defrost setting, but watch it carefully to prevent it from cooking.

Final Thoughts

Making your own curry paste might seem daunting, but with this recipe, it’s surprisingly simple and incredibly rewarding. The aroma that fills your kitchen as the spices bloom is intoxicating, and the flavor of the homemade paste far surpasses anything you can buy in a jar. So, gather your ingredients, put on some music, and embark on a culinary adventure. I guarantee you won’t regret it! Try pairing your finished curry with a crisp, cold lager or a glass of aromatic Gewürztraminer. Enjoy!