Garlic And Ginger Paste

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.

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• Ingredients
• Instructions
• How to use it
• Storage instructions
• Related recipes
• Recipe
• Comments

Ingredients

• 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

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

• Indian Red Curry Paste
• Authentic Thai Red Curry Paste (Video)
• Thai Jungle curry
• Butter chicken
• Thai Massaman Curry Paste

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Recipe