If you can get W&D Foods Chinese curry paste, it's fantastic. It's the nearest thing to curry sauce as served in a good Chinese restaurant. We're huge curry fans, Indian, Bangladeshi and Nepalese in particular, Chinese only occasionally but this stuff is amazing. It's made by a Bangor company and might be more difficult to get outside of the Border counties.
I like to add Fenugreek Seed when I want a Chipper type curry sauce. I don't add Paprika or cinnamon. I do add black pepper corns as they give good background head. I blitz the spices in a coffee grinder after I roast them on the dry pan. They can be kept dry for weeks in a small sealed container. Then you can either use it as a spice base or make up a paste by adding them to the fresh ingredients.Hi Marco,
Would you consider making your own? The ingredients list seems long but they last so you can make it again & again or make a batch and keep in jars in the the fridge.
How to make curry paste recipe
Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well.www.bbc.co.uk
Firefly.