Curry Pastes

Curry Bases

Curry Bases

[title size=”2″]Red Curry Paste[/title] [title size=”4″]Ingredients[/title]

10 to 15 Long dried red chillies Sokaed in warm water, deseeded and roughly chopped
2 tsp Coriander seeds Dry Roasted in pan
1 tsp Cumin Seeds Dry roasted in pan
2 Stems lemon grass (white part only) finely sliced
6 Cloves Garlic, peeled and finely chopped
1/2 C Eschallots, peeled & finely chopped
2 cm Galangal peeled and finely sliced
Zest of 1 lime (preferable kaffir lime)
1 Heaped Tbsp Belacan (Shrimp paste)
2 tsp freshly ground White Pepper

In a mortar & pestle or mini food processor grind all ingredients into a smooth fine paste. Store in an airtight container for up to 1 month in refrigerated or up to 6 months in a freezer

 

[title size=”2″]Green Curry Paste[/title] [title size=”4″]Ingredients[/title]

10 long Green chillies
5 small Thai green Chillies
2 Stems of Fresh Lemongrass (white part only) finely sliced
2 cm Galangal, peeled and finely sliced
1/2 Cup Coriander Root ( rinsed and roughly chopped)
6 Cloves Garlic peeled and roughly chopped
1/2 C Eschallots peeled and finely chopped
1 Heaped TBsp Belacan (Shrimp Paste)
Zest 1 lime (preferable Kaffir)
3 Tsp Coriander seeds Dry Roasted in pan
2 Tsp Cumin Seeds Dry Roasted in pan
2 tsp freshly ground white pepper

In a mortar and pestle or mini food processor grind all ingredients into a smooth fine paste. Store in an airtight container for up to 1 month in refrigerated or up to 6 months in a freezer.

One thought on “Curry Pastes

  1. Thanks for a couple of tasty and may I say quick curry pastes that don’t ask me to toast the Belacan before adding. I will try it this way for a change.

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