I harvested fresh ingredients for Thai curry paste from my garden this week. A beautiful, aromatic, satisfying experience in itself..let alone the meals that can be cooked from it.
I made slow cooker red lentil curry with some of it, using pre-harvested purple sweet potato, carrots & butternut pumpkin, served with rice.
Nine out of fifteen curry paste ingredients I picked fresh from my garden:
Fresh ginger, kaffir lime, turmeric, tahitian lime, thai bantum chilli, lemongrass, red legs spring onions & garlic chives.
Then I gathered two preserved crops out of the freezer and pantry:
Frozen garlic cloves, dried chillies.
Together with other store-bought supplies in this recipe, they made a delicious paste which I’m sure was the star ingredient of the slow cooker red lentil curry I cooked. My best curry yet.
The rest of the double batch paste is frozen into cubes for 5 to 6 other meals.
The curry paste recipe shown here (makes 3/4 cup).
Stick blend it all together for ease.
The slow cooker red lentil curry (which you can look up yourself) used 3T of the paste.
Disclaimer… Please do your own research for your own needs and context. The author assumes no responsibility for any outcomes of anyone using this well researched and documented blog post. Enjoy making your Thai Curry Paste.
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