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Thai green curry paste

4large greenchillies,stemsremovedandroughlychopped

1teaspoon blackpeppercorns

1 onion,roughlychopped

2cloves peeledgarlic

1bunch coriander,includingroot,washedandchopped

1stem lemongrass,trimmedandthinlysliced

1teaspoon salt

2teaspoons groundcoriander

1teaspoon groundcumin

2teaspoons driedshrimppaste

1teaspoon groundturmeric

250ml oil

Placeallingredientsintoblenderjug.Usespeed3/blend,blendtoasmoothpaste.

TIP:Scrapesidesofblenderjugwithaspatulaandaddalittleextraoilortablespoon

ofwaterifnecessary.

TIP:Storecurrypasteinanairtightblenderjugintherefrigerator.

TIP:Substitute2teaspoonschoppedlemonrindforlemongrass.

TIP:Thiscurrypasteisbestsuitedtopoultry.Allow2tablespoonspasteper500gpoultry.

Malaysian curry paste

1/2cup corianderseeds

1tablespoon cuminseeds

2teaspoons fennelseeds

1/4cup driedchillies,broken

6cloves garlic,peeled

4teaspoons choppedfreshginger

5candle nuts,chopped

2tablespoonsdesiccatedcoconut

3teaspoons blachan(shrimppaste)

2teaspoons tamarindpaste

2teaspoons groundturmeric

4stems freshlemongrass,thinlysliced

400ml oil

Placeallingredientsinblenderjug.Usespeed3/blend,blendtoasmoothpaste.

TIP:Storecurrypasteanairtightblenderjugintherefrigerator.

TIP:Candlenuts,blachanandtamarindpasteareallavailableintheAsiansectionof

mostsupermarketsorAsiangrocerystores.

TIP:Ifcandlenutsaredifficulttofinduseanothernuti.e.Peanut,macadamia.

TIP:Thiscurrypasteisbestsuitedtofishandshellfish.Allow2tablespoonspasteper

500gseafoodorfish.

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Gastroback 41000 Design Mixer Advanced Manuale Utente Pagina 28