Homemade Curry Paste

I love to make a curry paste as the basis for most curries I make, almost regardless to the type of curry I’m making the paste will pretty much be the same. I use the chopper part of my blender to make the paste or a  mini chopper like this one would do the job. It makes more sense to get a 3-in-1 type of blender to get the stick blender for soup. This is the most used appliance I use in the kitchen and cannot recommend enough!

There are many delicious curry paste recipes out there, a lot with dry spices in the paste. This is the more student friendly version, and I find this paste is more versatile, as spices can be added when making curry. I also use this paste to cook chicken in to give it a bit more life to add to a salad, like this one




  • 2 shallots
  • 6-7 garlic cloves
  • 1 small green chilli, 1 small red chilli
  • thumb sized piece of ginger, peeled and chopped
  • 2 spring onions
  • 35g coriander
  • Juice of 1 lime
  • Teaspoon of peanut butter




  • Peel garlic cloves, peel and chop the ginger, peel the shallots and cut in half, add to the blender and blitz
  • Scrape the contents from the sides back down to the bottom when necessary
  • Cut the spring onions into thirds, roughly chop the coriander and chillies and add to the blender
  • Again, scrape back down when necessary to make sure the blade is getting through the ingredients at the bottom
  • Add the peanut butter, roll the lime against the chopping board to loosen the juice, cut in half and squeeze the juice from both parts in to the blender
  • Blend until the paste is as smooth as you can get it


This is ready to use straight away, keep in the fridge in a sandwich bag for a few days or can be frozen for up to 3 months.


If you use this let me know on instagram with #studentfoodbible or tag me @stufoodbible

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