Homemade curry pastes can last up to four days in the fridge if covered. Leftover paste can be frozen for up to a month in zip-lock plastic bags, although it will lose some vibrancy of flavour. Make sure you flatten the bag to remove all the air and label with the date.
Ingredients
| 4 cm | Fresh ginger, peeled and roughly chopped |
| 1 | Onion, diced |
| 2 cloves | Garlic, chopped |
| 2 to taste | Red chillies, seeds removed |
| ½ cup | Tomato puree |
| 1 tsp | Ground cumin |
| 1 tsp | Ground paprika |
| 1 tsp | Garam masala |
| 4 Tbsp | Sunflower oil, or use canola oil |
| 4 | Chicken breasts, skinless, thinly sliced (Main) |
| 1 ½ cups | Chicken stock |
| ¼ cup | Fresh coriander, chopped |
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Directions
- Place onion, ginger, garlic, chilli, tomato paste and all spices into a food processor and blend to form a red curry paste.
- Heat oil in a large saucepan and cook sliced chicken, tossing to brown all over. This may need to be completed in 2-3 batches.
- Remove chicken to one side. Add prepared red curry paste to the pan and cook for 1-2 minutes.
- Return chicken to the pan with the stock.
- Bring to the boil then gently simmer, uncovered for 15 minutes until liquid is reduced to a rich sauce and chicken is tender.
- Season with salt and pepper to taste. Serve scattered with fresh coriander.
