Prep and Making time: 10-15 mins.
Ingredients:
¼ cup Fresh Thai Basil Packed
½ cup Fresh Coriander + 1 tbsp Stalks Chopped
8 Kaffir Lime Leaves Roughly Torn
4 Stalks of Lemongrass Roughly Chopped
2 Shallot Roughly Chopped
6-8 Bird’s Eye Green Chillies Chopped
1½-inch piece of Galangal Peeled and Sliced
1-inch piece of Ginger Peeled and Sliced
1-inch piece of Fresh Turmeric or ½ tsp Turmeric Powder
4 Cloves Garlic (If small, 6 Cloves)
1 Juice of Lime
3 tsp Vegetarian Fish Sauce or Light Soy Sauce
1½ tsp White Miso Paste or Thai Golden Mountain Sauce
1 tbsp Coriander Seeds
½ tbsp Cumin Seeds
1 tsp White Peppercorns or ½ tsp Ground White Pepper (or Black Pepper)
1 tsp Brown Sugar (Demerara)
4-5 tbsp Coconut Milk
Method:
Toast the dry spices in a frying pan over medium heat for 2-3 minutes and transfer to a bowl to cool.
Place all ingredients in a food processor and blend well to form a smooth paste.
Tips:
For lemongrass, slice off the top green stalks and bottom nub and peel away a few layers until you reach the tender inner white core. Smash down the lemongrass with a rolling pin to release more aroma.
For galangal, with a sharp knife and cut off any hard knobs, thinly slice or chop the galangal for the immersion blender.
When the curry paste is done, taste just a tiny amount because it will be spicy! Add more salt, as needed, as it should taste salty.
Use a high-powered blender with a small-capacity blender.
NB:
Use immediately or store in a jar in the fridge for up to 3 weeks.
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