Mortar and Pestle + Food Processor = Great Curry Paste, Fast (2024)

FAQs

Can you make curry paste in a food processor? ›

Add the lemongrass, paprika powder, salt and fresh coriander. Mix everything together on stand 2 of the food processor until a coarse paste forms, scraping sides down as needed. You can add some oil to increase creaminess of the paste. You can store the paste for up to 10 days in a refrigerator.

As far as ease of production goes, the food processor wins by a long shot. It can reduce a pile of fresh and dried aromatics to a smooth curry paste in just a couple of minutes, requiring only a few scrapes with a rubber spatula during the process.

Is a mortar and pestle really better than a food processor? It can be! One benefit is having full control. In a machine it's easy to overdo things but in a mortar using pestle, you can fully see and feel the perfect texture and consistency.

You can choose food processor functions like: Chop - Chop or mince salads, vegetables, potatoes, fruits, meats, nuts and more. Puree - Turn cooked fruits, dips such as hummus, and vegetables into a smooth puree or paste.

Pastes made in a mortar and pestle are smoother, and you can more easily check the texture as you go. More flavour. Curry pastes taste better made by pounding as it better releases and melds all the aromas and flavour compounds.

The pestle and mortar are a dynamic duo that have been used since ancient times to prepare ingredients and infuse dishes with flavour. From cracking peppercorns to creating aromatic curry paste, these tools are more versatile than you may think and can take pride of place in any modern kitchen.

You want to be able to control the spiciness of your curry paste. This is one problem with store bought - if it's too spicy, the only thing you can do is to use less; but that also means weaker flavours. Making your own is a great way to make it as mild as you can tolerate.

Grind the whole spices in a pestle and mortar and then transfer to a bowl. Stir in the ground white pepper. Pound the ingredients into a paste. I usually add each ingredient separately.

Using a manual mortar and pestle can cause wrist and / or hand strain if performed for extended periods of time. If you are concerned about yield and your application is not cryogenic, consider using a dounce, Potter, Potter-Elvehjem, or Tenbroeck hom*ogenizer for more thorough hom*ogenization.

But there's a right and a wrong way to use a mortar and pestle. Don't slam your pestle down and wind it all around—rock and smash your ingredients in the mortar instead. To rock, go around the pestle with the mortar to gather any ingredients that have climbed up the sides, then push them into the middle and bear down.

Is there a better version of a mortar and pestle? ›

Our Verdict: A granite pestle and mortar will do a better job of grinding spices, making curry pastes, and mixing dips. Its heaviness means it will generally work quicker. But it is indeed very heavy, requires some effort to clean, and holds on to stains and odours longer than a porcelain mortar and pestle.

Now, let's break out the Red Curry Paste! Because one can never have enough curry, obviously. This recipe is simple, requiring just 1 food processor (or blender) and 10 minutes to prepare!

Food processors are useful for far more than basic food prep and are the perfect tool to help you discover new flavors and textures. From delicious hoisin sauce to Greek cucumber sauce, to gazpacho, and a creamy dairy-free “ice cream” from bananas, you'll be delighted by the possibilities.