Indian Curry Paste Substitute
I want to make an Indian-spiced chicken slow cooker recipe that calls for ``curry paste``. I`m assuming this is not the same as Thai red or green curry paste. My question - can I substitute the Indian curry paste with curry powder
Where's the recipe from? Curry powder isn't actually Indian, of course, but if you're making a old school British-style "curry" then it would probably be OK. At the very least I would suggest adding a tablespoon (each) of minced ginger and garlic, and maybe some minced shallot, as one or more of those ingredients is usually what provides the moisture that transforms an Indian spice blend into a paste. Depending on your tastes and any description of the dish, you might want to mince up some Thai bird chile, serrano, or jalapeno (assuming you don't have access to fresh cayenne chiles). And if you think the dish is supposed to be more authentically Indian, you might want to play around with a little cumin, coriander, cardamom, cinnamon, fenugreek, nigella, asoefetida, cayenne----whatever you have on hand that you like.
in addition to pestle's suggestions, curry paste often contains tomato puree as well, and some have tamarind in them too...but it depends on the variety, and there are several. does the recipe specify what *type* of curry paste?