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    Home » Recipes » All recipes

    Garlic And Ginger Paste

    Published: Apr 5, 2022 · Modified: Aug 29, 2022 by Charlé Visser · This post may contain affiliate links · Leave a Comment · 274 words. · About 2 minutes to read this article.

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    Garlic and ginger paste forms the basis for most Indian curries like the famous butter chicken, Kerala chicken curry and a very important ingredient in traditional South African Bobotie.

    Thai jungle curry and many other Thai dishes also use this paste as a base to add aroma and flavour.

    It only takes a few seconds to make and can be stored indefinitely in the freezer until needed.

    Garlic and ginger paste in a blender jug.
    Jump to:
    • Ingredients
    • Instructions
    • How to use it
    • Storage instructions
    • Related recipes
    • Recipe
    • Comments

    Ingredients

    Ingredients for making garlic and ginger paste on a white background.
    • Aromatics - Fresh young garlic works best. Do not use dried. Fresh ginger. Washed, with the skin on.
    • Liquid - Simple clean drinkable water. No need to add oil or anything else.

    Instructions

    Picture steps for making garlic and ginger paste.
    1. Peel the garlic.
    2. Wash the ginger, keep the skin on and chop it up into chunks
    3. Place the ginger, garlic and water into a high speed blender and blend until a paste is formed.
    4. Store airtight in the fridge for up to 5 days or in the freezer for a very long time.

    How to use it

    Use in marinades for chicken or fish, or fry with chopped onions when making curries or stews.

    Storage instructions

    Always store in an airtight container.

    • Fridge - Will last for about a week.
    • Freezer - Will last for many months.

    Related recipes

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    • Thai Jungle curry
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    • Thai jungle curry in a bowl.
      Authentic Thai Jungle Curry | Kaeng Pa | แกงป่า (Video)
    • thai-red-curry-paste-in-pestle-and-mortar.
      Authentic Thai Red Curry Paste (Video)
    • Apricot chilli chutney on a glass jar.
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    Recipe

    Garlic and ginger paste in a blender jug.
    5 from 1 vote
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    Garlic And Ginger Paste

    Garlic and ginger paste forms the base for many Indian and Thai curries. Easy to make and keeps forever.
    Author Charlé Visser
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 10 portions
    Course Condiments
    Cuisine Asian, Indian, Thai
    Prevent your screen from going dark

    Ingredients

    • 80 grams (½ cups) garlic
    • 160 grams (1 ½ cups) ginger
    • 100 grams (½ cups) water

    Instructions

    • Blend together until smooth and store until needed.

    Notes

    Storage instructions
    • Will last in the fridge for up to a week.
    • Can be frozen for up to 6 months.

    Nutrition

    Serving: 30g Calories: 25kcal Carbohydrates: 5g Protein: 1g Fat: 0.2g Saturated Fat: 0.04g Polyunsaturated Fat: 0.04g Monounsaturated Fat: 0.03g Sodium: 4mg Potassium: 98mg Fiber: 0.5g Sugar: 0.4g Vitamin A: 1IU Vitamin C: 3mg Calcium: 17mg Iron: 0.2mg
    Keywords:garlic ginger paste
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