Pashtun-style Spicy Curry Paste

Ingredients

In Pashtun cuisine, the original Nam prik gaeng karee is adapted to create a spicy curry paste that is more suitable for the Pashtun palate. The Pashtun-style Spicy Curry Paste incorporates traditional Pashtun spices such as coriander seeds, cumin seeds, and black pepper, which add a distinct flavor profile to the dish. Additionally, the paste is made spicier to cater to the Pashtun preference for fiery flavors. We alse have the original recipe for Nam prik gaeng karee, so you can check it out.

• 10 dried red chilies 10 dried red chilies
• 4 cloves of garlic 4 cloves of garlic
• 1-inch piece of ginger 1-inch piece of ginger
• 1 tablespoon coriander seeds 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds 1 tablespoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon black pepper 1 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 50 kcal / 209 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 2g
• Fiber: 3g
• Salt: 0g

Preparation

1. 1.
   Soak the dried red chilies in warm water for 15 minutes to soften them.
2. 2.
   Drain the chilies and remove the stems.
3. 3.
   In a mortar and pestle or a food processor, grind the chilies, garlic, ginger, coriander seeds, cumin seeds, turmeric powder, and black pepper into a smooth paste.
4. 4.
   Store the Pashtun-style Spicy Curry Paste in an airtight container in the refrigerator for up to two weeks.

Treat your ingredients with care...

• Dried red chilies — Adjust the number of chilies according to your preferred level of spiciness. Remove the seeds for a milder paste.
• Coriander seeds and cumin seeds — Toasting the seeds before grinding them will enhance their flavors. Heat them in a dry pan over medium heat until fragrant, then grind.
• Turmeric powder — Use caution when handling turmeric as it can stain surfaces and clothing.

Tips & Tricks

• Adjust the spiciness by adding or reducing the number of dried red chilies.
• For a smoother paste, soak the dried red chilies in warm water for a longer period of time.
• Store the paste in small portions in the freezer for longer shelf life.

Serving advice

Pashtun-style Spicy Curry Paste is a versatile ingredient that can be used in a variety of Pashtun dishes. Add it to curries, stews, or marinades to infuse your dishes with a fiery kick and aromatic flavors.

Presentation advice

When using Pashtun-style Spicy Curry Paste in your dishes, garnish with fresh cilantro leaves or a sprinkle of crushed red pepper flakes for an added pop of color and flavor.