Homemade Madras Curry Paste Recipe
This Homemade Madras Curry Paste Recipe is a blend of aromatic spices with fresh ingredients like onion, garlic, and ginger. It whips up in just 10 minutes and is better than any store-bought paste!
Servings 20 servings
Add all ingredients to a food processor. Pulse a few times to break up the larger pieces of food, then process until it forms a paste (about 1 minute).
Transfer to a lidded glass jar and store refrigerated for up to 1 month.
- This recipe makes about 1 1/4 cups of curry paste for about 20 (1 tablespoon) servings.
- A Note on the Spice Level: As written, this paste is about a “medium” heat level. Of course some will consider it mild and some will consider it hot; but in general, most will consider it medium. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add ½ teaspoon ground cayenne pepper (or to taste).
Serving: 1tablespoon | Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg