The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).
1. Add all ingredients into a food processor. Put the lid on and pulse a few times to break up the larger pieces, then process until it forms a paste (about 1 minute).
2. Transfer to a lidded glass jar and store in the refrigerator for up to 1 month.
A note on the spice level: As written, this paste is about a “medium” heat level (of course some will consider it mild and some will consider it hot; but in general, most will consider it medium). For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).
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I used this recipe for Lamb Meatballs in a Spicy Curry and it was SO good. I just want to eat this curry paste. YUM! I need to find other ways to use this paste so it doesn’t go bad. I am new to cooking with curry and have a lot to learn.
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