Best 5 Curry Pate Recipes

Curry pate is a flavorful and versatile ingredient that can be used in a variety of dishes, from classic curries to modern fusion creations. With its aromatic blend of spices, herbs, and coconut milk, curry paste can add depth and complexity to any meal. Whether you're a seasoned cook or a beginner in the kitchen, exploring different curry paste recipes can open up a world of culinary possibilities. From traditional Thai green curry paste to unique Japanese yellow curry paste, there's a curry paste recipe out there to suit every taste and preference.

Here are our top 5 tried and tested recipes!

EASY INDIAN CURRY PASTE

Easy Indian Curry Paste image

Incredibly flavorful Indian style curry paste recipe to make your dishes extra delicious!

Provided by Nish Kitchen

Categories Curry Paste & Powders

Time 15m

Number Of Ingredients 14

Ingredients

2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
2 dried red chilies
1 shallot, peeled and chopped
4 garlic cloves, peeled
4 - inches fresh ginger
1 teaspoon ground turmeric (turmeric powder)
1 teaspoon paprika
1 teaspoon red chili powder (add more if you like)
1 tablespoon tomato paste (tomato purée)
2 teaspoons white vinegar
1 teaspoon salt

Steps:

Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.
Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.
Add shallots, ginger, garlic, ground turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.
Use immediately, or store the paste in a sterilized jar for up to a week.

Nutrition Facts : Calories 58 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 562 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

THAI RED CURRY PASTE

Thai Red Curry Paste image

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

Steps:

Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

CURRY PASTE

Curry Paste image

This is a really good and easy to make curry paste. No time used, no effort, and very tasty. As noted: Suze prefers less heat, Bold likes a lot. Go ahead and use as much, or little, cayenne as you like! The decision to use water or oil will depend on what type of recipe you will be using this in. An oil-based marinade, for instance would call for oil, likewise, water-based preparation.... do what works for you.

Provided by Queen Dragon Mom

Categories < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 inch fresh ginger, peeled and chopped
1/4 cup garlic, minced
1/2 small onion, chopped
1/4 cup curry powder
1/4 cup cayenne

Steps:

Put it all in one of those little mini-processors and zoom it a couple of times.
Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.

Nutrition Facts : Calories 217.8, Fat 7.5, SaturatedFat 1.3, Sodium 26.7, Carbohydrate 42, Fiber 15.6, Sugar 4.8, Protein 8.3

CURRIED CHICKEN LIVER PâTé

Curried Chicken Liver Pâté image

Categories Condiment/Spread Chicken Onion Poultry Curry Brandy Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

Ingredients

1 onion, thinly sliced
2 1/4 sticks unsalted butter, cut into 1-tablespoon pieces
1 lb chicken livers, trimmed and rinsed
2 teaspoons curry powder
2 teaspoons paprika
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
3 tablespoons brandy
Accompaniment: baguette slices oven-toasted with olive oil, salt, and pepper

Steps:

Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.

CURRY MASALA (USE TO MAKE CURRY PASTE)

Curry Masala (Use to Make Curry Paste) image

Make and share this Curry Masala (Use to Make Curry Paste) recipe from Food.com.

Provided by Master Gastrobot

Categories Asian

Time 3m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

5 tablespoons coriander
5 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons fenugreek seeds
2 tablespoons turmeric
2 tablespoons paprika
1 tablespoon chili powder
1/2 tablespoon asafoetida powder
1/2 tablespoon ginger
1/2 tablespoon mustard powder
1/2 tablespoon black pepper
1/2 tablespoon cinnamon

Steps:

Mix the spices together.
Fry 75 grams of butter in a frying pan.
Use 2 tbsp only (for a 4 person meal) of the curry masala and mix with water so that the mixture sluggishly drips off a spoon.
Add the curry paste to the melted butter and cook on a high heat for 2 minutes; keep stirring.
After this time, the paste is now ready and you can add meat, poultry or fish depending upon the curry you wish to make.

Nutrition Facts : Calories 101.3, Fat 3.7, SaturatedFat 0.5, Sodium 40.2, Carbohydrate 17, Fiber 6.2, Sugar 1.9, Protein 4.9

Tips:

Choose the right curry paste: Different curry pastes have different flavor profiles, so it's important to choose one that will complement the other ingredients in your dish. For example, a green curry paste is typically made with green chilies, lemongrass, and kaffir lime leaves, and has a bright, citrusy flavor. A red curry paste is made with red chilies, galangal, and cumin, and has a more robust, spicy flavor.
Use fresh ingredients: Fresh ingredients will give your curry dish the best flavor. When possible, use fresh vegetables, herbs, and spices. If you can't find fresh ingredients, frozen or dried ingredients can also be used.
Don't be afraid to experiment: There are many different ways to make a curry dish, so don't be afraid to experiment with different ingredients and flavors. You might be surprised at what you create!

Conclusion:

Curry dishes are a delicious and versatile way to enjoy a variety of flavors. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a curry recipe out there that's perfect for you. So next time you're in the mood for something flavorful and satisfying, give one of these curry recipes a try.