yellow curry paste

This curry paste is slightly different because we’re cooking the aromatic ingredients before making the paste. This give it a lovely deeply caramelised flavour.

makes about 3/4 cup
1 large onion, diced
6 cloves garlic, smashed & peeled
6 coriander roots
6 large red chillies, chopped
1 tablespoon turmeric
1 tablespoon ground coriander

1. Heat a generous glug of olive oil in a saucepan. Cook onion, garlic, coriander & chilli until soft and slightly browned. About 5-10 minutes.

2. Cool slightly then transfer the veg to a food processsor. Add turmeric, coriander and 1/2 cup water and puree.