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.
- 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.
- Peel the garlic.
- Wash the ginger, keep the skin on and chop it up into chunks
- Place the ginger, garlic and water into a high speed blender and blend until a paste is formed.
- 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.
Always store in an airtight container.
- Fridge - Will last for about a week.
- Freezer - Will last for many months.
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Garlic And Ginger Paste
- 80 grams (½ cups) garlic
- 160 grams (1 ½ cups) ginger
- 100 grams (½ cups) water
- Blend together until smooth and store until needed.
- Will last in the fridge for up to a week.
- Can be frozen for up to 6 months.
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