Curry Paste - Freezable!

Directions

1. 1
   Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
2. 2
   Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
3. 3
   Add the ginger, garlic and chillies, fry for another 3 minutes.
4. 4
   Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
5. 5
   Add the remaining spices and after 30 seconds add the tomato and coriander.
6. 6
   Stir in 2 cups of water and salt.
7. 7
   Simmer over a low heat for 15 minutes and stir every so often.
8. 8
   Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
9. 9
   TO USE THIS PASTE:
10. 10
    Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.