Bumbu Curry Paste (Genep)Make on Drop
I take a foodie group to Bali every year and every year I promise that I will return home and put this recipe up. Finally, (five years in) I have done it. This amazing curry or rendang curry paste recipe is a traditional Balinese recipe and translates to BIG flavour. True that!
You can literally use it for any curry you are cooking. It is fragrant, spicy, sweet, salty. It has the whole thing going on. You will love it in so many recipes that will be coming up on here. Stay tuned and go ahead a make a jar. I am pretty sure you will know exactly what to do with it instinctively.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Tablespoons Coriander Seed(s)
- 1 Teaspoon white peppercorns
- 1 Teaspoon Black Pepper
- 2 Tablespoons Fennel Seeds
- 1 Cup Cumin Seed(s)
- 2 cloves
- 1 Cinnamon Stick(s)
- 1 Tablespoon Pink Salt Flakes BUY
- 180 Grams shallot, peeled
- 10 Garlic Cloves
- 2-4 Red Chillie(s) long
- 1 small birdseye chilli
- 5 candlenuts (or macadamias)
- 10 Grams shrimp paste
- 50 Grams Fresh Ginger
- 80 Grams Galangal
- 4 stalks lemongrass, white part only
- 4 kaffir lime leaves
- 1 Handful Basil
- 80 Grams Coconut Sugar
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 450 Milliliters Coconut Milk
Place coriander seeds, peppercorns, fennel, cumin seeds, cloves, cinnamon stick and salt into a dry frying pan on a medium high heat and toast until fragrant and just smoking.
Cool slightly. Tip into the Thermomix bowl and mill 1 min/speed 9. Stop and scrape down sides of bowl and lid and repeat.
Add the rest of the ingredients other than coconut milk and blend, adding a little EVOO and water to loosen up the mixture and help create a paste. 20 sec/speed 9. Scrape and repeat.
When it is starting to come together, heat a little oil in a frying pan and tip the mixture out, toast it until it is very fragrant and starting to catch on the bottom.
Return this mixture to the Thermomix bowl and add the coconut milk. Cook 20 min/100°C/speed 1 until the fat has started to separate out of the cream. This is your finished bumbu paste.
You can now use as directed or store in a sterilised sealed jar in the fridge until use. It will keep for up to 3 months in the fridge.