Easy curry paste recipes | Jamie Oliver recipes (2024)

FAQs

How do you use Jamie Oliver curry paste? ›

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce. Stir in pulses.

Probably the most common use for Thai curry paste is in curries and stews. Cook the curry paste in a little oil first to bring out its flavors, then coat proteins — like chicken, pork, or tofu — and vegetables with the warmed paste before slow cooking until everything is flavorful and tender.

To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all).

I've got recipes for a few base sauces you can try, too, but pastes are easier to store as they take up much less room. Although I love Patak's curry pastes and I think they make genuinely authentic tasting dishes, it's cheaper to make your own, and you get a lot more flexibility with flavours.

Add in more dried spices.

While the store bought pastes may contain them, in my experience their aromas don't come through. So I've gotten in the habit of toasting a small amount of my own whole spices, pounding them into a powder in my mortar and pestle, then mixing that powder into my paste.

To make one, you typically add the curry paste to a skillet, followed by the protein or veggies, then a liquid such as stock or coconut milk. The mixture is then simmered slowly until the sauce is thick and fragrant and everything is cooked through and is usually served over rice.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

Mix curry paste with mayonnaise and a little lemon juice. It's perfect on sandwiches, over sautéed veggies or as a dip for carrots and celery. Make plenty – you'll want to use it on everything. Curry paste gives eggs a zip we love.

What's the difference between curry and Thai green curry? ›

Traditionally, all Thai curries were made with the same ingredients except for one thing: the chillies. Red curry was made with several red chillies for a fiery hot dish, while green curry was made with green chillies, and yellow curry was made with yellow chillies.

The base is made with young green chilis, making the curry hotter than other curries. Many feel the natural spiciness of the curry makes it one of the best-tasting. However, if you're not a fan of spicy food, this might not be your dish.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.

1. Potent anti-inflammatory properties. Being that curry powder is packed with spices like turmeric, coriander, and chili pepper, it's no wonder that this seasoning has been shown to provide anti-inflammatory benefits ( 1 ). Turmeric, one of the main spices in the blend, contains a pigment called curcumin.

* Add some more meat/veggies to the curry and it will balance out the taste. You can always use the leftovers for next meal. If you added too much of curry paste it will increase the spiciness and pungent smell of the gravy.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

Curry paste is a wet ingredient made with fresh chilies. It must be dissolved into a liquid during the cooking process. Curry powder is a dry ingredient that must be activated with a liquid or oil. It does not include fresh chilies, so it will be much less spicy than a curry paste.

Use this curry paste on poultry, lamb or rabbit before cooking. Leave to marinate for 6 hours then grill on the barbecue. Perfect for quick marinades or Indian-style dishes.