This curry paste is always in my fridge, I usually make it fresh about once a week, can be frozen too. It's a basic curry paste and you can embellish it to whatever your cooking. I use this paste as a fish or chicken marinade. To make a tandoori paste just add yogurt and garam masala to it. I also use it in Chinese or Thai cooking. When making a curry, I just saute some onions, and this paste and tomatoes, fry well, add coconut milk and veggies or chicken, and it's done.
Pretty versatile huh!!!
Whole head of garlic
2 inch fresh ginger
2 tbsp vinegar
1/4 tsp salt
Blend till smooth. Keep in plastic or glass containers, avoid metal containers as there is vinegar in it. IThe vinegar and salt act as preservatives.
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