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What's the best curry paste / base for making curries?

MoroFenrir

MoroFenrir

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What's the best curry paste / base for making curries?

We like to make our own curries, but obviously the stuff in jars tends to be ridiculous.

We found the little curry pots which are better.

What curry pastes / bases / sauces can you recommend ?

Or if you make your own, can you post a recipe ?

 
I made my own, for years.
But eventually laziness and honesty made me admit that I enjoyed Pataks curry pastes more (NOT the carbier sauces) than my own efforts.

I still use the herbs and spices regularly. But that is usually when I want a single spice note. If I want a subtle blend, I let Pataks do the heavy lifting. :)
 
@MonoFenrir - How do you do your curries? By that I mean, slow cooker, Karahi, pressure cooker or another means?

We have a curry night dinner most Saturdays, and used to have an ASDA box. I didn't eat all of it (like the naan element), but I've slowly been building up a little portfolio in the freezer, by batch cooking, then eating some and freezing some, then doing something different next time, and so on.

If you want to cook from scratch then, twosleevers.com is excellent, as is myheartbeets.com. Both bloggers are Asian Americans, so their recipes tend to be based closer to the real deal than some I have found. twosleevers does quite a lot of LC and keto stuff, as well as carb-fests.

I have a large batch of the myheartbeets tomato onion masala in the freezer, as a gravy base option. It really is a tasty, but bland mix, so does need perking up to Rogan Josh, Madras or whatever you want to make. On a lazy day, I have been known to add a dollop of a Patak's paste, such as @Brunneria mentions. Using a masala mix from the freezer, then just adding paste and whatever meat really is quick.
 
I get the pataks korma paste pots and follow the recipe on the pot. It’s just an onion, some coconut milk and the protein and veg
 
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