The perfect curry paste

Everyone has their version of a curry paste, and Aaron Crazes includes tomato puree, nutmeg, allspice and cinnamon for a twist
By Aaron Craze
The perfect curry paste
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 tbsp cumin seeds
  • 1 tbsp vegetable oil
  • 1 shallot, peeled, finely chopped
  • 1 tbsp tomato purée
  • 1 tsp light soft brown sugar
  • 1 tbsp coconut cream
  • squeeze lime juice
  • 1 tbsp ground coriander
  • 1 tbsp dried thyme
  • 1 cloves garlic, finely chopped
  • 1/2 tsp grated nutmeg
  • 1 tbsp ground allspice
  • 1/2 tsp cinnamon, powder


1. Toast the cumin seeds in a hot dry pan, shaking the pan frequently to prevent burning, until aromatic. Transfer the toasted cumin seeds to a mortar and pound with a pestle to a powder.

2. Heat the vegetable oil in a pan and fry the shallot over a low heat for 4-5 minutes, or until softened. Add the tomato puree, brown sugar, coconut cream and lime and stir until well combined.

3. Add the remaining ingredients and mix well, then transfer to a food processor and blend to a smooth paste. Store the curry paste in a sterilised, airtight jar for up to a week in the fridge.

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