Not only is homemade curry paste a great way to amp up the flavour of your cooking, it’s also perfect for using up leftover ingredients, such as nuts, spices and fresh ingredients. Here are 5 recipes to get you started.
The fresh ingredients in these homemade curry pastes means they’re best used within 3 days. Store them in an airtight container in the fridge, or freeze for up to 1 month. The Malaysian curry powder is a blend of dried ingredients, so it will last longer. Store it in an airtight container in the pantry for up to 1 month.