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When I found out that Curry Paste is so simple to cook, an uses many ingredients that I can harvest from my garden, I had to try it.

Let's see how to prepare a 'basic' curry paste, then we will add the ingredients for the colourful versions in the photo. Click on the image to enlarge it, it's worthy!

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Basic Curry Paste:
3 shallots
2 cloves garlic
1 lemon grass stalk
2 lime leaves
1 thumb-size piece of ginger
1 tbsp. fish sauce (Nuoc Nam)
1/2 tsp. coriander, grinded
1/2 tsp. cumin, grinded
1 pinch cinnamon, grinded
1 tsp. salt

Peel the shallots, garlic and ginger. Remove the stems from the lime leaves.
Blend all ingredients with a food processor, until creamy.
Divide into three parts.

Here's the funny part...

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Thai Green Curry Paste:
Remove seeds from 4 fresh green Cayenne peppers.
I used some Cayenne Hybrid of mine.
Blend peppers and one third of the basic paste in the food processor.

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Thai Yellow Curry Paste:
Remove seeds from 2-3 fresh yellow chili peppers (you can use green unripe ones if you don't have yellow chili).
I used two big Hungarian Yellow Wax in the yellow stage, these peppers are fleshy and useful.
Blend peppers, 1 tbsp of turmeric and one third of the basic paste in the food processor.
That was my favourite one!

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Thai Red Curry Paste:
Remove seeds from 4 fresh red Cayenne peppers.
I used only two Cayenne Joes Long, because these pods are really big.
Blend peppers and the remaining third of the basic paste in the food processor.
That's the hottest.

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How to use it:
This curry paste can be stored in the refrigerator for a couple of days, or can be freezed.
To use it, fry it in a little oil for a couple of minutes, then add 100 ml of coconut cream.
The paste is ready for your curry. Cut into small cubes 1 bell pepper (red or yellow), 1 Japanese aubergine, 1 sweet potato and some cherry tomatoes.
You can add other vegetables of your choice, or some chicken.
Mix the ingredients with the curry paste, and cook in the pan over low heat for 20-30 minutes, until done.
Garnish with Thai Basil or sweet basil.

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Thai Curry Paste
Origin: Thailand
Suggested ingredients: scallions, garlic, lemon grasso, lime, ginger, fish sauce, coriander, cumin, cinnamon, salt, galangal, chili pepper, turmeric powder.

Prepare your own Spices and Aromatic Herbs Mixtures.

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This goes to Haalo from Cook (almost) Anything At Least Once (I love the name of this blog!) who's hosting this week's edition of Weekend Herb Blogging.
This event was started by Kalyn from Kalyn's Kitchen.

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