Are your spices fresh or stale? That is the question isn’t it. Adding oil locks in the fresh flavour of aromatic spices in a paste.

Buy These Spices ~ Store In Air Tight Tins!

RECIPE ❤️

Garam (warm) Masala (blend) § Basic Curry Paste

Servings: 10-12
Time: 10 mins
Difficulty: easy
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INGREDIENTS
2 small, dry red chillis
3-4 cloves
3 heaping tsp.coriander seeds
6 teaspoons of cumin seed
2-3 bay leaves
10 green cardamon pods
2 black cardamon pods
one cinnamon stick broken in half
1/2 tsp black pepper corns
4 cloves of Garlic
One thumb size of ginger-peeled
1 1/2 slender fresh chilli pepper (red or green)- each pepper -about 2.5 inches long
1/2 cup of avocado oil
2 heaping tsp. tomato paste
1 heaping teaspoon turmeric (acts as a preservative)
A pinch of salt
Optional: Grate nutmeg (with mace coating) with the heated spices. About 1/4 to 1/2 tsp.
DIRECTIONS
1. Roast spices on a dry skillet (on a moderately low heat) to warm (Garam) up the spices (Masala); about 2 minutes. As soon as you smell an aroma, the spices should be ready. Remove the pan from the heat to cool before grinding. Some chefs remove the outer pod covering of the cardamon seeds
2. Peel garlic, ginger and remove the top stem of the fresh chilli pods, while spices are cooling.
3. Grind cooled spices.
4. In a food processor or blender (liquidiser) fill with ground, dry spices. Then, add the wet ingredients: fresh garlic, ginger, fresh hot red pepper, oil and tomato paste. Add salt. Blitz until you have a smooth paste.
5. Taste test, and see if it come close to what you want. Remember the best curry you had. If you can discern the needed spice, add it now. Too thick? Add more oil. TIP: Next time, double the recipe with your own variations and freeze it.

Curry Paste: Secrets From The Patak Family

Home Made Curry Paste Tastes Better! WHY? (Watch The Video…to find out!)

Learn more SECRETS OF MAKING THE BEST CURRY PASTE! Have you made curry paste and it was a disaster? Do not give up. Food tips are coming your way. With three curry recipes from a dedicated CURRY FOODIE!

In his recipe, he did not mention the fresh turmeric he had on the cutting board. His method is one version which will help you demystify curry. There are 16 different curry recipes are found in the regions of India.

The Tamil (in India) name for curry is “kari”, which means “sauce”. It became so widespread when the Tamil people came into contact with the East India Company in Chennai, in 1600. The first published curry recipe was in 1747 by Hannah Glasse. Queen Elizabeth’s 1953 coronation served Chicken tikka masala, still popular today!

Curry is also good for you. It’s been used in experimental cancer therapies, and cumin has been used to treat Parkinsons. Did you know —> a Middle Eastern alternative to curry, Za’atar is a spice mix containing thyme, sesame, salt, oregano, sumac and marjoram.

Freezer Friendly TIPS: Freeze curry paste in ice cube trays. Transfer cubes to glass jars and store in your freezer for up to one month -maybe longer? Store all pastes and herbs in the freezer to stop them going stale. It’s the best method! Freshness lock: Refrigerate: 10 Days to 2 weeks. Check frequently for foul odor and mould. Lasts longer in the fridge with an oil top layer.

VARIATIONS: Get Creative!

Spice Holder Tins Is A Must To Keep Your Curry Fresh!

WARNING: When Make Your Own Curry Paste Keep It Fresh!

Keep in mind, some spices have a shorter shelf life and lose their pungent aroma. I would suggest not to buy ready mixed curry powder. It does not have the same taste as freshly mixed spices. Plus, you don’t know how long the spices were sitting on their shelf. The 7 spice tins (above) is perfect for good curry dishes by keeping your base spices sealed and fresh!

GORDON RAMSEY’S Restaurant CHALLENGE….The Best Curry Gordon Ramsey found in England!

Black And Green Cardamon

What’s the difference with the two cardamons, and why use both for a good Curry?
Black cardamom (two sizes) is the Queen of Spices. Good for digestion and also kills harmful bacteria in the stomach. A necessary ingredient in every curry and found in all of the most famous Indian dishes: from Dal to Biryani. Green cardamon is easy to find and use. Try to get the black version and taste the difference!

If you like cardamon, then, add more! Cardamom flavor is usually featured in Garam Masala. For spicy-hot curry, ADD red chilies and yellow mustard seeds. NOTE: Always roast your seeds and hot chillies in a dry pan before adding to your base mixture to open up the flavour.

Challenge ~Part 1~ Prashad -Indian Restaurant in England

Excellent Story About Curry in Britain

Challenge ~ Part 2 ~

THE NEW COMFORT FOOD
The Christmas Turkey brings to life family gatherings. Such a warm and loving atmosphere of uncles, aunts and good friends. The turkey was enthusiastically embraced as a Christmas tradition and it was considered an “exotic bird”, especially by the upper crust in England during the 16th century. In 1950 turkeys became affordable for the middle class. By making a Thai turkey dish from leftovers may also be considered exotic – for now.

LET’S EAT…SIMPLE.

Turkey Leftovers

I make my leftover Thai turkey every year now. First, I make sure I buy a large enough turkey so I can get about a pound (.46 kilos) of leftover, tasty turkey meat. I have two great meals from one turkey every year. Too tired to cook? Freeze leftover turkey and make this delicious, nutritious meal another day! Make it once and you will enjoy the tantalizing flavours with rich creamy coconut milk. Your family will love it!
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INGREDIENTS
2 tablespoons avocado oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons easy home-made or jarred Thai Red Curry Paste
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound left over turkey, cubed or strips
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish
INSTRUCTIONS
1. In a large wok or saute pan, heat the oil over medium-high heat.
2. Add to the pan shallots, saute a few minutes
3. Add to the pan garlic and saute a few more minutes.
4. Add to the pan shallots, bell peppers, and carrots.

Easy Sliced Red Peppers

5. Stir-fry until soft (2 to 3 minutes).
6. Add the curry paste and cook, stirring, until fragrant (30 seconds to 1 minute).
7. Stirring, add the fish sauce and sugar, then add the coconut milk and bring to a boil.
8. Simmer until thickened slightly (about 2 minutes).
9. Add the turkey, stirring (about 5 minutes).
10. Remove from the heat and stir in the basil and cilantro.
Serve over jasmine rice, garnished with cilantro sprigs.
Optional: Add more greens such as leftover peas, spinach, bok choy, celery or kale.

Red Thai Curry Chicken with Jasmine Rice

Red Thai Curry Turkey with Jasmine Rice

In Thailand, POPULAR dishes using red curry paste cooked in coconut milk and are added to meat such as chicken, beef, pork, duck or shrimp are fabulous.

ALTERNATIVE COOKING METHOD
If you are using raw chicken or turkey, you can use a Pressure Cooker to prepare your Thai Red Curry in about 30 minutes

DID YOU KNOW? Turkey is an excellent source of lean protein and selenium and a good source of vitamin B6. Selenium is involved in thyroid hormone metabolism, antioxidant defense systems, immune function and DNA repair. Turkey is also rich in vitamin B3, which helps to control insulin and blood sugar.

FOOD TIPS: If you don’t have fish sauce handy you can use anchovies. My mum always had fish paste in the frig. She bought it in a squeezable tube and kept it in the door of the frig. She would also keep anchovies in a small glass jar tucked away in the frig. They really come in handy. Hard boiled eggs with anchovies on toasted rye bread was a typical treat in our house.

SPECIAL FESTIVE COLOURS for your Exotic Leftover Turkey. Add green peppers for a MERRY CHRISTMAS and enjoy the holidays with FESTIVE, ‘HEALTHY’ RED AND GREEN PEPPERS!