Don’t feel intimidated to make your own curry pastes. They are quick and fun to do and although the commercial variety are extremely cheap, homemade paste has a nicer flavour and you will know exactly what has gone into it. No mystery ingredients if you know what i mean. All you need is a mortar and pestle and a bit of muscle. You can play around with the ingredients a little (nothing is written in stone). Sometimes I add a Birdseye chili or two for some extra punch.
|Prep Time||30 minutes|
- 1 lemongrass sliced (white part only)
- 15 gm good quality rock salt
- 15 gm cumin seeds toasted
- 15 gm coriander seeds toasted
- 5 garlic cloves peeled
- 2cm piece galangal or ginger peeled andchopped
- 2 red shallots peeled and chopped
- 2 dried chillies soaked in hot water to re hydrate then drained
- 4 long red chillies chopped with the seeds
- 3 or 4 coriander root thoroughly washed & thinly sliced
- 1 lime zest of
- 1/2 tsp shrimp paste
- Firstly toast the cummin & coriander seeds in a small pan for 3 or 4 minutes on a very low heat until the aroma is released. set aside.
- Remove the course outer layer of the lemon grass. Remove as much of the tip and base that you need leaving only the white section. Slice into fine discs.
- Using a mortar and pestle, grind the ingredients in the order they appear in the list until a paste develops . It will take 30 to 40 minutes depending on your stamina.
- Divide the paste into 4 to 6 heaped tbs portions ( quantity will vary depending on the size of your chilies). Refrigerate for a few days or Freeze for up to 3 months
From top left hand corner, shrimp paste, lime, galangal, red eschallots, coriander seeds, cummin seeds, himalayan rock salt, coriander roots, garlic, chillies , reconstituting dried chillies (soak in boiling water for 15 minutes and drain)
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