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What Are Some Delicious Curry Paste Recipes?

Of course! Curry paste provides a flavorful base for many delectable curry recipes. These three delectable curry paste preparations are from some distinct culinary traditions: Thai, Indian, as well as Malaysian. If you want to buy yourself a delicious curry past then search for curry paste UK and select your choice.

Thai Chicken Curry

This recipe for Thai Chicken Curry is a delicious and nutritious dish that can be made in just one pan, and it tastes amazing. This simple Thai curry recipe can be prepared in about an hour, making it quick enough with a dinner on a weeknight but elegant enough for a guest.

Recipe for Thai Style Chicken Curry

Like many of my different stir fry recipes, this Thai curry chicken preparation with the addition of coconut milk is really simple to prepare. The result is a thick coconut sauce that is rich, aromatic, and just the right amount of spicy without being overpowering, packed with ginger, and garlic, as well as real Thai curry flavour.

The Components:

  • Chicken. You can use chicken thighs instead of chicken breasts when making this Thai curry chicken.
  • Paste with red curry. The main flavour enhancer in this recipe for Thai red chicken curry is Thai red curry paste. You can find curry paste online here as well as through the Asian food department of most large grocery stores.
  • Milk from coconuts. Although I’m all for making healthy substitutions, this curry requires full-fat coconut milk—not light—or the sauce would be too thin. (If you enjoy using coconut milk as an ingredient in recipes, check out these other lovely, creamy treats.)
  • Bell Pepper. Tender red peppers, also called bell peppers, which are high in vitamins A and C, give a great flavour and colour to this powerful Thai curry sauce.
  • Leek. Adds a little onion flavour to the sauce, allowing the curry paste’s flavours to take centre stage.
  • Garlic with Ginger. Add so much energy to that Thai curry sauce together with this Instant Pot Chicken and Lentil Curry.
  • Cilantro. For a herby, concluding touch that makes anything come together.
  • Sourdough bread or rice. A nutritious portion of that creamy coconut Thai chicken curry preparation is ideally served over freshly warmed brown or jasmine rice, depending on your preference.

Indian Curry Paste (for Chicken Curry):


  • Three teaspoons of olive oil
  • One little onion, finely sliced
  • Two minced garlic cloves
  • Curry powder, three tablespoons
  • One tsp finely ground cinnamon
  • One tsp of paprika
  • One bay leaf
  • One-half tsp freshly grated ginger root
  • One-half teaspoon of white sugar
  • Salt according to taste
  • Cut two chicken breast halves (skin and bone removed) into small pieces.
  • One spoonful of pasted tomatoes
  • One cup of plain yoghurt
  • One-fourth cup of coconut milk
  • Juiced half a lemon
  • One-half teaspoon of cayenne


  • Place a pan above medium heat and add the vegetable oil.
  • Add the ginger, garlic, as well as onions. Cook till golden brown.
  • Add freshly picked coriander, tomatoes, plus the chopped green chillies. Simmer until the vegetables get tender.
  • Add the red chilli powder, turmeric powder, ground cumin seeds, and ground coriander are examples as well as gram masala. For a couple of minutes, sauté.
  • After letting the mixture cool, move it to a food processor or blender.
  • Mix until a paste with no texture is formed. 
  • Utilise right away or keep refrigerated for a minimum of seven days in an airtight container.

Red Curry Paste


  • Half a teaspoon of coriander seeds, or ground seeds
  • One teaspoon of cumin seeds that have been ground or cumin powder
  • 1/2 teaspoon powdered black pepper, or 1/2 teaspoon black peppercorns
  • One medium red bell pepper (chopped and seeded)
  • 2-4 medium-sized red chillies, adjusted for the desired level of heat Though Thai chillies in red colour are preferable, I substituted cherry bombs (stems removed).
  • One lemongrass stalk (cut at the bottom and tip, then chopped)
  • 1 tablespoon of freshly grated ginger or galangal capsules (or 1-2 tsp of fresh ginger)
  • Three cloves of clove garlic (skins removed)
  • 1 teaspoon powdered turmeric or 1 tablespoon freshly grounded turmeric
  • three tablespoons of lemon juice
  • Zest and juice one medium lime (around 3 tablespoons, or 45 millilitres, according to the original recipe).
  • Six green onion stems (sliced or substituted with 1/2 cup chopped shallot for every six green onion stalks)
  • 2–3 Tbsp of grape seeds or oil from an avocado (or water if fat is being avoided)
  • One tablespoon of sugar made from coconuts honey or maple syrup (to offset heat)


  • For a softer paste, drain the red chilli peppers after they have soaked and take out the seeds.
  • Put everything into a blender or food processor.
  • Blend until a homogeneous paste forms, incorporating a little water to adjust consistency as necessary.
  • The paste can be frozen for later use or stored inside the refrigerator for a maximum of fourteen days in an airtight container.

Final Words:

Try a variety of ingredient combinations to find what works best for you, while enjoying the rich flavours of handmade curry paste form in your food!

Also, read: Taste Up the Food with Magic Paste Curry Mixes

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