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  • The Australian Women’s Weekly Food

    Spice tales

    Jun 02, 2019 3 minutes
    PHOTOGRAPHY SCOTT HAWKINS & BEN DEARNLEY

    WHY MAKE YOUR OWN PASTE?

    ike many things made from scratch, making your own curry paste can be a bit of a revelation. Instead of muddied flavours, there’s a distinct freshness and clarity of flavour when you make your own. When flavours are this good you will find that you can keep your curries quite simple. Use pastes thinned with a little oil and lime juice to marinate chicken, lamb, beef or seafood. And don’t forget they can

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