A good curry blend is one that you develop over time by experimenting. Not hot enough? Add more cayenne or chipotle. Too spicy? Increase the paprika and coriander . . . and so it goes until you have a blend tailored to suit your cooking style. You can purchase curry powder, but try this rich and complex blend of fresh chiles and spices for authentic Asian flavors. Pastes are easy to use in cooking because they blend into liquids (broth and coconut milk) for instant results. Use 1 or 2 tablespoons of this paste as a substitute whenever curry powder or Garam Masala Spice Blend is called for.
Makes 1 scant cup
4 garlic cloves, minced
2 red chile peppers, finely chopped
1 stalk fresh lemongrass, white part only, minced
¼ medium red onion, chopped
3 tablespoons coconut milk, or as needed
2 tablespoons tomato paste or chili sauce
2 tablespoons tamari or soy sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon grated fresh ginger
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon granulated sugar
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground white pepper
1. Combine all of the ingredients in the bowl of a food processor or blender container. Process or blend on high until well blended, about 1 minute. Add more coconut milk if the paste is too thick. Transfer to a jar, cap, and store in the refrigerator for up to 1 week.