Red & Green Curry Paste
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | pc | Green chillies moderate |
| 60.00 | ml | Ginger, Grated |
| 1.00 | pc | lemongrass stalk chopped |
| 15.00 | ml | Coriander, fresh (Cilantro) root chopped |
| 1.00 | pc | Red Onion chopped |
| 30.00 | ml | Garlic chopped |
| 1.00 | g | Shrimp paste roasted |
| 1.00 | ml | ROBERTSONS Black Peppercorns 6 x 800g |
| 1.00 | g | coriander seeds dry roasted |
| 3.00 | ml | cumin seeds dry roasted |
| 1.00 | g | lime leaves torn |
Preparation
1.Heat a pan slightly and fry the curry paste over medium heat for 3 minutes to release the flavors/ until fragrant. Add the coconut cream and boil until the creams starts to break. (slightly curdled)
2.Add Chicken stock simmer for about 1 minute before adding the coconut milk and fish sauce.
3.Add the remaining ingredients and simmer until slightly reduced.
4.Leave off the heat to infuse flavors ( 1 hr)
5.Add a few drops of lime juice, and some chopped coriander.
6.Sauce can now be strained and thickened if required.
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