Yellow Curry and Moroccan Curry for kids

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

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