This mild yellow curry paste is used for our chickpea and pumpkin curry and our Thai style curries. It can easily be made hotter by adding chilli or a larger quantity of paste. In the school kitchen we make a huge batch of the paste and add it to chickpeas and lentils and in season vegetables such as pumpkin. Here is our paste recipe in family-friendly proportions…
Ingredients
1 tub of good quality yellow curry paste
1 bunch Thai basil
1 bunch mint
1 bunch coriander
1 head of garlic
1 head of ginger
3 long red chili (optional)
1 small bottle sweet chili sauce
Method
Saute garlic, ginger and optional chili together in a pot until the garlic is golden brown and soft
Pick the leaves off the herbs. Add to the garlic ginger mix.
Put the paste into a food processor and add the sweet chilli sauce, garlic, ginger and herbs to the processor and blend for 15-10