I just recently started making my own curry paste recipes. It is a game changer. The depth of flavor a homemade curry paste brings to a dish compared to a caned curry paste is out of this world. The cool thing is when I make it, I tend to make a lot that way I can use it for multiple dishes, not just curries. For example, my boyfriend put it in his eggs… not sure how that was but yeah its versatile!

INGREDIENTS

• 1 red bell pepper, seeds removed

• 4 garlic cloves

• 1 tbsp extra virgin olive oil

• 1 inch piece ginger, peeled

• 1/2 jalapeno, seeds removed

• 2 green onions

• 1 shallot, peeled + sliced in half

• 1 cup cilantro leaves

• 1 tbsp curry powder

• 1 tsp cumin powder

• 1 tsp salt

INSTRUCTIONS

1. Blend all ingredients in food processor or blender to create paste.

To Make Curry:

1. Melt coconut oil in a pot over medium heat.

2. Saute’ a yellow onion in your pot for 2-3 minutes then add in your curry paste and any additional vegetables you want (my fave: zucchini, green beans, broccoli, and cauliflower)

3. Continue sautéing for 8-10 minutes until veggies begin to caramelize.

4. Next add in 1-2 cans of coconut milk, salt, and lime juice as necessary.

5. Bring to a simmer and cook for an additional 20 minutes.

6. Serve over basmati rice! Enjoy while hot and fresh!

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__