I love to make curry paste’s to keep in the fridge or freezer because when you decide to make a curry it’s so much easier.
Basically you are just making a concentration of your favourite curry then add it to onions fish or meat and stock to make your curry.
One of my favourite curries is Chinese chicken curry, but then I adapted it to make a fish curry with coconut milk, it’s quite a gentle curry so as not to overpower the fish.
How to make Chinese Curry Paste
Makes 80 Gm Time 10 minutes
You will need
2 tablespoons – Mild Curry Powder
1 clove – Garlic (crushed)
2 teaspoons – Soft Brown Sugar
1 tablespoon – Light Soy Sauce
1 tablespoon – Chinese Rice Wine
1 teaspoon – Corn Flour
½ teaspoon – Salt
1 – thumb sized piece of Ginger (peeled and finely chopped)
Heat a little olive oil in a pan and gently fry the garlic and ginger for 2 or 3 minutes.
Add the corn flour sugar and curry powder, then mix into a dry paste and cook for about a minute.
Now add the soy sauce, rice wine and salt and mix into a thick paste.
It really is that quick and easy, transfer to a ramekin and keep in the fridge or freezer for later use or use straight away for this great fish curry.