• Sharon Rhys

Spicy Curry Paste (tangy version)

Make a batch or two of this spicy curry paste and you will not regret it. It is easy to make and can be used in any of your curry dishes including a broth made for noodles.

The paste is best used immediately. However, this paste can be stored in glass jars and refrigerated for up to 2 weeks or frozen for up to a month.


Makes : ~¾ cups


Spice and Pepper

2 tbsp. cumin seeds

1 tbsp. fennel seeds

1 tsp. black peppercorns

4 dried red chili pepper (broken to smaller pieces)


  1. To a pan on low heat, add the spice and pepper ingredients.

  2. Roast by stirring constantly until the spices are fragrant. The spices should turn slightly darker but not burnt.

  3. Remove from heat.

  4. Once the spices are cooled, grind them in a spice grinder until fine.

  5. Add the ground spice into the food processor.

Remaining ingredients

2 large fresh chili pepper (roughly chopped)

4 – 5 garlic cloves (peeled)

50 gm shallot (peeled and roughly chopped)

20 gm fresh ginger (peeled and roughly chopped)

**2 tbsp. lemon juice

1 tbsp. tomato paste

3 tbsp. ground coriander

**2 – 3 tsp. red chili powder

1 tsp. smoked paprika

1 tsp. ground turmeric

1 tsp. sea salt or to taste


  1. Add the remaining ingredients into the food processor.

  2. Blend / Process into a fine paste.

  3. Use immediately. Otherwise freeze until ready to use. Best used within a month.


  • Reduce lemon juice to 1 tbsp. if you like the paste to be less tangy but replace with 1 tbsp. water if you do for easier blending.

  • Reduce the amount of dried and fresh red chili pepper as well as chili powder for a milder version.

Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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