Easy curry paste recipes | Jamie Oliver recipes (2024)

FAQs

How to use Jamie Oliver's curry paste? ›

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce. Stir in pulses.

Curry paste lends a bright and tasty tang to recipes like Thai Curry Paste Pulled Pork Sandwiches, Grilled Red Curry Chicken, and Green Curry Beef Skewers with Fried Basil Oil. Simply mix the curry paste with a little oil, brush it onto the meat, and let it sit before cooking.

Add in more dried spices.

So I've gotten in the habit of toasting a small amount of my own whole spices, pounding them into a powder in my mortar and pestle, then mixing that powder into my paste. If I'm making a small amount, I will use 1/2 teaspoon cumin and white pepper respectively and 1 teaspoon coriander seed.

To make one, you typically add the curry paste to a skillet, followed by the protein or veggies, then a liquid such as stock or coconut milk. The mixture is then simmered slowly until the sauce is thick and fragrant and everything is cooked through and is usually served over rice.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

The whole jar is ample for a family of four but if you're cooking for two, the reminder can be stored in the fridge for 5 days or frozen.

Add 2 parts coconut milk or broth to 1 part curry paste for a pasta sauce. Keep adding milk or broth until it's thin enough to toss with noodles. Pour it over hot noodles and mix it together to create a tasty pasta dish. Adjust the spiciness as needed by adding more or less paste.

* Add some more meat/veggies to the curry and it will balance out the taste. You can always use the leftovers for next meal. If you added too much of curry paste it will increase the spiciness and pungent smell of the gravy.

The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Do you need to refrigerate curry paste? ›

To maintain the freshest quality possible, refrigerate any unused portion of Thai Kitchen® Red Curry Paste.

Kinds of Curry Pastes

That being said, there are a few curry pastes that are so widely used that it's worthwhile knowing what they are and what goes into them, and they can be divided into two main categories: curry pastes used to make coconut-based curries and curry pastes used to make water-based curries.

I always stir fry the curry paste first, and then add a small amount of coconut milk to break the paste up and leave it to simmer for about 5 minutes until the oils rises to the surface, then I season and add the rest of the coconut milk with the meat/veg.

Put a small pot over medium low heat and add the coconut oil and the curry paste. Saute the curry paste for 2 minutes, deglazing with a little water if the paste starts to stick to the pot.

Probably the most common use for Thai curry paste is in curries and stews. Cook the curry paste in a little oil first to bring out its flavors, then coat proteins — like chicken, pork, or tofu — and vegetables with the warmed paste before slow cooking until everything is flavorful and tender.

You can, but most curry recipes instruct you to sauté the paste to bloom the herbs and spices in fat as the first step, and if you use a watery paste, you'll be boiling it for a while before it actually starts to fry.

Heat and stir the paste in a saucepan for 2 minutes in hot oil. Add 300g meat/fish, 300g of vegetables and 400ml of coconut milk. Simmer for 20 minutes.