Though the ingredients of curry powder differ a little from curry paste, you can still improvise if a recipe calls for curry paste and all you have is curry powder. Knowing how to make curry paste from curry powder can save your meal. One of the important things to know is which components to add. Combine a few ingredients and you will have a similar taste to authentic curry paste.
Curry originated in India, but it is extremely popular throughout Southeast Asia. The flavors have evolved in different ways, but the distinct curry essence always remains. It is widely used around the world, and the recipes that use curry have increased in variation. Some curries are mild in flavor while traditional curry has a stronger spice.
You can use curry in small amounts to add a hint of flavor to a dish. Some use it as a sauce in different kinds of meat, such as beef, chicken, seafood and lamb. It is even used to jazz up vegetable dishes. Curry is also used as marinates for barbequed roast meat. Coconut milk is often paired with curry to further enhance the flavor. There are numerous ways to use curry, and the spice that it adds to the dishes is just marvelous.
The usual spices that are used in curry powder are turmeric, cumin, coriander, garlic, ginger and chilies. These, along with additional spices, are toasted and grounded to make a powdery substance. These also accompany curry paste, but other ingredients lead to the paste’s texture. The main rule is, pastes are used for frying and powder is used for sauces. You cannot use the powder when frying because it will burn and give off a bitter taste. Curry pastes are often included in Thai sauces.
To make curry paste out of curry powder, you will need the following additional ingredients: ground cloves, shallots, mustard seeds, powdered lemon grass, ginger, vinegar and oil.
Mix and blend all the ingredients. You should ensure that all of the ingredients are grinded before mixing.
If you want added heat to your chili paste, add cayenne peppers or blend in some dried chilies.
Sautee all the ingredients in oil. Do this thoroughly to get rid of bacteria-causing water.
Once you are almost done, mix in the curry powder.
Separate the oil and keep it for future use. This oil has lots of flavor that you may want to preserve for another dish.
Blend all the ingredients together, adding small amounts of vinegar until it turns pasty.
Always perform taste tests as you advance through the steps. You can add more spices depending on your preference. Remember that you are re-creating a curry paste out of a curry powder and some ingredients may not be present.
If you have time, it’s better to prepare your own curry paste. Just blend the curry spices, chilies, shallots, garlic, ginger, paprika, ground lemon grass, ground Laos, caraway seeds, coriander seeds, lemon peel and salt. You can store this in the refrigerator for up to a month. If green chilies are in season and red chilies are more abundant, you also have the option of making green paste.
Curry powder and curry paste are almost the same, but you shouldn’t just substitute one from the other. Once you know how to make curry paste from curry powder, you can re-create it just right.