PA S T E S / N U T B U T T E R S
T H A I R E D C U R RY PA S T E
Prep time: 10 minutes plus 15 minutes to soak
Serves 4
•
Ingredients
20 dried long red chillies, seeds removed
4 cm piece galangal, peeled, thinly sliced
2 lemongrass stems, trimmed, roughly chopped
12 – 14 coriander roots, scraped clean
10 fresh kaffir lime leaves, stems removed, thinly shredded
4 Asian or red shallots, roughly chopped
12 cloves garlic
2 teaspoons salt
1 teaspoon roasted shrimp paste (available in the Asian-aisle of your supermar-
ket)
4 tablespoons rice bran oil or vegetable oil
•
Preparation
1. Place chillies in a heatproof bowl. Cover with boiling water and soak for ap-
proximately 15 minutes or until softened. Drain.
2. Place soaked chillies and remaining ingredients into blender jug and secure lid
and measuring cap. Dial to BLEND. Process for 1 minute, or until mixture is al-
most smooth. Use scraper to move ingredients and keep them circulating into
blades.
3. Dial to BLEND. Process for a further minute (again using scraper), or until mix-
ture forms a paste.
4. Transfer curry paste to a clean, sterilised glass jar. Paste can be stored in refrig-
erator, with a little extra oil over the top, for 1 week or frozen for up to 1 month.
•
Tip
: If you can’t get roasted shrimp paste use unroasted shrimp paste. Wrap the
shrimp paste in a piece of aluminium foil. Cook in a preheated hot oven-grill for
1 – 2 minutes each side.
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Page 60: ...60 DESCRIPTION DE L APPAREIL A B K J L I M C E F G H D ...
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Page 114: ...114 APPLIANCE DESCRIPTION A B K J L I M C E F G H D ...
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