A case for curry
It might be something you only eat in a dish at a Thai restaurant. Perhaps you buy it in a jar from the supermarket or maybe it’s an embedded part of your culinary stable. Curry paste — a blend of spices and herbs made into a paste as the base for a curry — is an integral element of South-East Asian cuisine that many of us tantalise our tastebuds with here in Australia.
The mix of spices, fresh herbs and aromatics are traditionally pounded together in a mortar and pestle to make a paste. The specific ingredients used, however, vary from culture to culture. “Indian curry pastes are predominately made from
