How to make your own curry paste

To make a general, all-purpose curry paste

This simple curry paste makes a great base for a tasty beef or lamb curry. Team it with beef stock, tomatoes or coconut cream or milk. Adjust the chillies to suit your taste, omit them completely for a mild, pleasantly spicy curry.

• Place ¼ cup each ground cumin and coriander and garam masala in a small bowl. Add 1 tbsp turmeric.
• Stir in ½ cup each of white vinegar and vegetable oil.
• Stir in 2 finely red chopped chillies (seeds removed), 3 cloves garlic (crushed) and a 3cm piece of ginger (peeled and grated

To make the south east asian style spice paste

• Dry fry 3tsp each of the coriander and cumin seeds until fragrant. See tip below.
• Use a mortar and pestle and grind spices to a powder.
• Add a 3cm piece ginger (peeled and chopped) and 3 cloves garlic (peeled). Pound a little to soften.
• Add 3 trimmed lemongrass stalks and 3-4 chillies (seeds removed). Pound to a smooth paste, adding a little water if necessary.
• Stir in /14 cup toasted desiccated coconut.
• Note if you don’t have a mortar and pestle, add a little water to mix and use a hand held stick blender to make the paste.

TIP: Roast the spices in a dry frypan, keep the pan moving so the spices toast evenly, the spices will begin to change colour and their aroma will intensify. Let them cool slightly.

To make a thai style green curry paste

• Place 3 cloves of garlic (crushed) and a 2cm piece of ginger (peeled and grated) in a food processor.
• Add 3 trimmed lemongrass stalks and 4-6 long green chillies (seeds removed). Pulse to a smooth paste, adding a little water if necessary.
• Add 1 bunch of roughly chopped fresh coriander (with roots). Process, adding ¼ cup vegetable oil.
• Process until mixture is smooth.