Bumbu Curry Paste (Genep)

Name: Thermomix recipe: Bumbu Curry Paste (Genep)
Prep time: 20 min
Cook time: 20 min
Ingredients: 2 Tablespoons coriander seeds; 1 Teaspoon white peppercorns; 1 Teaspoon black pepper; 2 Tablespoons fennel seeds; 1 Cup cumin seeds; 2 cloves; 1 cinnamon stick(s); 1 Tablespoon pink salt flakes; 180 Grams shallot, peeled; 10 cloves garlic; 2-4 red chilli long; 1 small birdseye chilli; 5 candlenuts (or macadamias); 10 Grams shrimp paste; 50 Grams fresh ginger; 80 Grams fresh 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; 450 Milliliters coconut milk

Make on Fresco

Makes a lot Prep Time 20 minutes Cook Time 20 minutes Rated: Print

This fridge standard should see you through many a midweek meal when you have nothing on the go. A few tbsp with your chicken, beef, fish, veggies!

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.

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Need

2 Tablespoons coriander seeds
1 Teaspoon white peppercorns
1 Teaspoon black pepper
2 Tablespoons fennel seeds
1 Cup cumin seeds
2 cloves
1 cinnamon stick(s)
1 Tablespoon pink salt flakes BUY
180 Grams shallot, peeled
10 cloves garlic
2-4 red chilli long
1 small birdseye chilli
5 candlenuts (or macadamias)
10 Grams shrimp paste
50 Grams fresh ginger
80 Grams fresh 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 Recipe

Do

1: 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.
2: Cool slightly. Tip into the Thermomix bowl and mill 1 min/speed 9. Stop and scrape down sides of bowl and lid and repeat.
3: 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.
4: 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.
5: 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.
6: 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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!