Michael Symon's Curry Paste

Curry Sauce

skill level

Easy

time

1-30min

servings

4 to 6

cost

Contributed by : Michael Symon

Use this spicy curry paste as the base for curry chicken salad or as a dip with crudites.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 3 tablespoons Coriander Seeds
2 tablespoons Cumin Seeds
1 tablespoon Mustard Seeds
1 teaspoon Fennel Seeds
1 teaspoon Black Peppercorns

instructions Toast the whole spices in a saute pan over low heat. Cook, stirring often, until the mustard seeds start to pop and the spices are fragrant, about 3 minutes.
step 2

ingredients 1-2 Dried Chiles (depending on preference)
1 teaspoon ground Tumeric
1 teaspoon ground Cinnamon

instructions Remove the spices from the heat and let cool in a bowl. In a mortar and pestle, add the dried chilies and pound. Add the tumeric and cinnamon and pound until powder. Add the cooled spices and pound until everything is a fine powder.
step 3

ingredients 1/2 cup Cilantro Leaves (picked)
1 thumb-size piece fresh Ginger Root (peeled)
4 Garlic cloves (finely minced)
1 teaspoon Salt
1/4 cup Vegetable Oil (plus more for storing)

instructions Add the cilantro, ginger, garlic, and salt. Pound more, using a spoon to scrape down the pestle. Add the oil and stir to incorporate.
step 4

ingredients

instructions Use immediately or spoon into a jar and cover with oil. This will keep for about a week in the fridge.
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