Recipe for homemade curry paste, what is curry paste recipe?

Curry in Southeast Asia.

Curry can be eaten with meat, soup or other vegetables, the taste is very delicious, and it is also very nutritious to eat, but it is more common in ordinary times is curry powder, in fact, we can also make curry sauce ourselves, as long as we master the recipe for making, it is very simple to make curry sauce.

Recipe for homemade curry paste.

200 grams of ginger, 10 green peppers, lemon to taste, lemongrass.

Cumen grains, garlic, onion, lime, coriander, basil, shrimp paste, fish sauce.

Olive oil to taste.

1. Peel and dice the shallots and cut the chili peppers into cubes;

2. Handle the rest of the materials cleanly, put the cumin in the pot and fry until fragrant;

3. Put all the ingredients in a blender and add an appropriate amount of lime juice;

4. Add olive oil and beat into a puree.

Mix the curry paste to prepare.

Preparation of ingredients. 1 carrot, a little potato, 1 onion, an appropriate amount of beef, an appropriate amount of corn kernels and green beans, and a curry cube.

1. Dice the carrots, potatoes, onions and meat;

2. Heat the oil in the pot and stir-fry the onion until fragrant, then add the meat and stir-fry well;

3. Put potatoes, carrots, green beans and corn kernels into the pot and stir well;

4. Then add an appropriate amount of water, put in the curry cubes, add chicken juice, water starch.

Thicken and bring to a boil.

The preparation of private curry paste.

30 grams of curry powder, 30 grams of butter, 70 grams of vegetable oil, a pinch of chopped green onions, shallots.

Finely minced, minced garlic to taste.

1. Put vegetable oil and butter in a pot and simmer over low heat until melted;

2. Add green onions, ginger, garlic and shallots and stir-fry over low heat until fragrant, then add dried chili peppers and bay leaves.

and pepper sauté until fragrant;

3. Then add the curry powder, stir-fry until fragrant, pour in the broth, bring to a boil and cook until yellow and thick;

4. Add salt to taste and sift through.

How to make Thai curry sauce delicious.

1. Because the Thai curry paste itself has a mellow taste and is a good seasoning, it can be cooked without salt. However, if you love curry, you can add the appropriate curry powder to make the curry flavor stronger.

2. In Thai cuisine, fish sauce is one of its main seasonings, and it complements each other with Thai curry paste, and the combination of the two can make the dish more delicious. Therefore, when cooking, you can add a little fish sauce to taste.

3. When cooking, it is recommended that you choose vegetable oil and corn oil.

etc., and do not choose peanut oil.

Oils with a strong flavor, such as olive oil, can affect the aroma of the curry and even overshadow the aroma of the curry.

4. You can choose your favorite ingredients as ingredients, such as chicken, shrimp, potatoes, carrots, etc., so that the ingredients are your favorite food, and they are added with Thai curry sauce, then the dish will become more delicious.

The recipe and recipe of homemade curry paste.

Onion: 1 piece.

Potato: 1 potato.

Carrot: 1 carrot.

Chicken breast: 300 grams.

Accessories. Oil: 30 grams.

Curry cubes: One box.

Water: 2 small bowls.

Green onions: a pinch Salt: a please.

Starch: a little.

Cooking wine: a little.

Cooking steps: 1) Peel and wash the vegetables and chicken breast.

2) Dice the chicken breast, add salt and starch and marinate in cooking wine for 15 minutes.

3) Dice all vegetables.

5: Stir-fry the onion with the remaining oil in the pot, fry the onion until fragrant, then add the carrots and potatoes and continue to stir-fry for a while, add 2 small bowls of water, bring to a boil, and continue to cook over medium heat for 10 minutes.

After 6:10 minutes, turn off the heat, add the curry cubes, continue to stir-fry, and wait until the curry cubes are completely melted. Add the stir-fried diced chicken, turn on low heat and continue to cook for about 5 minutes.

7: That's it. Remove from the pan and sprinkle with chopped green onions.

The curry paste recipe is as follows:

1. The limb making of curry paste is clever as a material:

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper minced pepper, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of Ding Kuan Jane incense powder, 25 grams of star anise powder (anise) powder, 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut calendar sauce, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

2. Steps: Cook (bake) well, put in butter and burn until it is hot, add dried green onions, minced garlic, minced ginger, red pepper, minced onions, minced coconut Stir-fry until the color is light yellow, spit oil, fry in flour until the flour is fragrant, the color is light yellow and fry thoroughly, add curry powder, curry oil, clove powder, star anise powder, tangerine peel rice, cinnamon powder, turmeric powder and stir-fry together, fragrant, add peanut butter, Sanhua brand plant milk, coriander (coriander) and green onions, and fry fragrant, add water to the appropriate concentration, stir-fry well with a spatula (do not stir the bottom), to be fried through the fragrance, Switch to a slight heat, cover and simmer for 2 hours before putting it in a spice jar.

Here's how to make the curry paste:

Ingredients: 2 carrots; 1 eggplant; 1 potato; onion half ; 200g beef fillet; Curry powder 15 grams.

1. Peel the carrots after washing the vegetables, as shown in the figure below.

2. Put the carrot and potatoes in water and boil them until soft (the potatoes should be kept in the skin to avoid rotting), as shown in the figure below.

3. Put the eggplant in the boiling salt water to prevent the eggplant from eating too much oil in the next stir-fry, as shown in the figure below.

4. After filtering the eggplant, stir-fry it in the oil pan until soft and rotten (the eggplant should be stir-fried more, so put it first), as shown in the figure below.

5. Cut the onion into cubes and stir-fry in a pot, as shown in the picture below.

6. Cut the carrots and potatoes into cubes and put them in the pot, cut the wagyu beef into 2 sections and stir-fry them together until soft, and heat the water, as shown in the figure below.

7. Add the curry powder, as shown in the picture below.

8. After cooking, you can put it on a plate, as shown in the figure below.

Ingredients: 1 and a half pounds of beef brisket, 1 potato, 1 carrot, half an onion, 1 piece of ginger, cooking wine, 3 bags of curry paste.

Do the method of making trouble:

1. Peel the potatoes and carrots, cut the potatoes into large pieces, cut the carrots into hob pieces, and slice the onions. Cut the brisket into cubes and slice the ginger for later use.

2. Pour oil into a hot pan, pour in the previously chopped potatoes, carrots and onions, and stir-fry over medium heat.

3. Fry until the surface of the potatoes and carrots is a little browned, remove and set aside.

4. Rinse the brisket repeatedly to remove the blood, then put ginger slices in a pot under cold water, and pour cooking wine.

5. Uncovered, wait for the water to boil for another three or four minutes.

6. After removing, rinse with hot water, drain and set aside. Remember to use hot water, if you use cold water, the heat will expand and contract, which will make the meat tighten and not easy to cook.

7. Put the ginger slices in a pot and stir-fry until fragrant.

8. Pour in the previously processed beef brisket and stir-fry over medium heat for two or three minutes.

9. Pour hot water, preferably at one time, about two knuckles on the surface of the brisket. When stewing meat, boil water in a kettle next to it, add hot water, don't use cold water to tighten the meat.

10. After boiling, skim off the foam on the surface, and then pour in 2 tablespoons of cooking wine.

11. Keep the heat on medium heat, cover and simmer in a soup pot for 2 hours. Or use a worry-free method to cover your hands: pour the beef brisket soup into the rice cooker and turn on the soup cooking function.

12. Add the vegetables that have been processed earlier. Simmer for more than two hours and the brisket is tender. But for a softer texture, you need to stew it again.

13. Add vegetables and curry and simmer for half an hour, turn off the heat and simmer for half an hour. Do not open the lid while simmering.

14. If there is still a lot of juice left after opening the lid, you can use high heat to collect the juice.

Ingredients: coriander root, dried chilies, shallots, garlic, ginger, lemongrass, fingerroot, shrimp paste, Thai lemon zest, turmeric powder.

1. Soak the dried red pepper in hot water for 10 minutes;

2. Chop the red pepper;

3. Chop the shallots;

4. Chop the lemongrass;

5. Put the garlic, lemongrass, Thai lemon peel, ginger and coriander root into a stone mortar and mash it with a stone pestle;

6. Add finger ginger, turmeric powder and shallots and continue to scoop;

7. Add the chopped red pepper and continue to pour evenly.

Hello, the ingredients for the curry paste:

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper puree, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of clove powder, 25 grams of star anise powder (anise), 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut butter, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

To add: teach you how to make curry paste, how to make curry paste.

The pot is good (baked), put in the butter and burn until it is hot, add the dried shallots, garlic, ginger, red pepper, onion, coconut and stir-fry until the color is light yellow, spit oil, fry the flour until the flour is fragrant, the color is light yellow and fry thoroughly, add the curry powder, curry oil, clove powder, star anise powder, tangerine peel rice, cinnamon powder, turmeric powder and stir-fry together, fragrant, add peanut butter, Sanhua brand plant milk, coriander (coriander) and green onions, stir-fry fragrant, add water to the appropriate concentration, stir-fry well with a spatula (do not stir the bottom), Wait for the fragrance to be fried, switch to a slight heat, Cover and bake for 2 hours, then put it in a spice jar.

Good luck eating!

Miku How to make curry bibimbap sauce.

The curry paste recipe is as follows:

1. Materials for curry paste:

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper puree, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of clove powder, 25 grams of star anise powder (anise), 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut butter, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

2. Steps: Cook (bake) well, put in butter and burn until it is hot, add dried green onions, garlic, ginger, red pepper, onions, coconut and stir-fry until the color is light yellow, spit oil, fry in flour until the flour is fragrant, light yellow and fry thoroughly, add curry powder, curry oil, clove powder, star anise powder, tangerine peel rice, cinnamon powder, turmeric powder and stir-fry together, fragrant, add peanut butter, Sanhua brand plant milk, coriander (coriander) and green onions, stir-fry fragrant, add water to the appropriate concentration, stir-fry well with a spatula (do not stir the bottom), to be fried through the fragrance, Switch to a slight heat, cover and bake for 2 hours, then put it in a seasoning jar.

1. Materials for curry paste:

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper puree, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of clove powder, 25 grams of star anise powder (anise), 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut butter, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

2. Steps: Cook (bake) well, put in butter and burn until it is hot, add dried green onions, garlic, ginger, red pepper, onions, coconut and stir-fry until the color is light yellow, spit oil, fry in flour until the flour is fragrant, light yellow and fry thoroughly, add curry powder, curry oil, clove powder, star anise powder, tangerine peel rice, cinnamon powder, turmeric powder and stir-fry together, fragrant, add peanut butter, Sanhua brand plant milk, coriander (coriander) and green onions, stir-fry fragrant, add water to the appropriate concentration, stir-fry well with a spatula (do not stir the bottom), to be fried through the fragrance, Switch to a slight heat, cover and bake for 2 hours, then put it in a seasoning jar.

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper puree, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of clove powder, 25 grams of star anise powder (anise), 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut butter, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

Miku How to make curry bibimbap sauce.