Total time : 10 min
Serving size : 1 Complete recipe
Ingredients
5 dried red chillies, deseeded if preferred
water, to cover
5 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
4 cm piece fresh ginger, peeled
10 garlic cloves
3 fresh Kaffir lime leaves
5 sprigs fresh coriander (roots, stalks and leaves)
2 eschalots
3 stalks lemongrass, white part only, cut into pieces (3 cm)
1 tsp ground black pepper
2 tsp salt
2 tsp ground coriander
20 g peanut oil
70 g fish sauce
Preparation
You can store curry paste in the refrigerator for up to 10 days, or freeze in ice cube trays and store in the freezer for up to 1 month.
5 dried red chillies, deseeded if preferred
water, to cover
5 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
4 cm piece fresh ginger, peeled
10 garlic cloves
3 fresh Kaffir lime leaves
5 sprigs fresh coriander (roots, stalks and leaves)
2 eschalots
3 stalks lemongrass, white part only, cut into pieces (3 cm)
1 tsp ground black pepper
2 tsp salt
2 tsp ground coriander
20 g peanut oil
70 g fish sauce
Preparation
- Clean and rinse sealable storage jars and lids in very hot water, and leave to dry.
- Place dried chillies into a bowl, cover with water and set aside to soften for 10 minutes. Using simmering basket, drain chillies.
- Place all ingredients into mixing bowl and chop 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
- If needed, repeat chopping 10 sec/speed 9 to create a paste consistency. Transfer into sterilised sealable storage jars and place into refrigerator until ready to use (see Tips).
You can store curry paste in the refrigerator for up to 10 days, or freeze in ice cube trays and store in the freezer for up to 1 month.
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