Curry up this winter 1 (Pastes)

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Green curry paste

Make double the recipe and freeze half for later.

Ingredients
   
4 – 6 medium green chillies, seeded and
roughly chopped
2 shallots, roughly chopped
5cm/2  in piece of fresh ginger peeled and grated
  Small bunch of fresh coriander, stalks and
roots attached if possible
2 lemongrass stalks, chopped
(if unavailable, use 2Tbsp dried)
lime,grated zest and juice
8 lime leaves, torn into pieces
(if unavailable, use the grated zest of 1 extra lime)
2.5cm/1 piece galangal, peeled and chopped (if available)
1 Tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 Tbsp olive oil
2 garlic cloves, crushed

Method

  1. Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

Red curry paste

Makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries and fish curry. Or add a dollop of this paste to flavour Thai soups. Noodles, or other dishes. ENJOY!

Makes enough for 1 large curry

Ingredients
   
1 shallot OR ¼ cup purple onion, chopped
1 stalk fresh lemongrass,minced,
OR 3 Tbsp frozen prepared lemongrass
1 – 2 red chillies, OR ½ to 1 tsp cayenne pepper,
OR 2 – 3 tsp Thai chilli sauce
4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp tomato ketchup OR good-tasting tomato puree
1 tsp ground cumin
¾ tsp ground coriander
¼ tsp ground white pepper
3 Tbsp fish sauce, OR for vegetarians:
2 Tbsp soy sauce, plus salt to taste
1 tsp sugar
1½ to 2 Tbsp chilli powder from he spice aisle, depending on how spicy you want it
3 Tbsp thick coconut milk, or just enough to keep the blades turning
(reserve remaining for cooking the curry)
2 Tbsp fresh-squeezed lime juice
 ¼ tsp optional: cinnamon (OR add 1 cinnamon stick to your curry pot)

Method

  1. Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.