Thai Red Curry Paste

Name: Thermomix recipe: Thai Red Curry Paste
Prep time: 30 min
Cook time: 7 min
Ingredients: 1 Tablespoon peppercorns; 1 Teaspoon cumin seeds; 2 Teaspoons coriander seeds; 1 Teaspoon smoked paprika; Generous Pinches pink salt flakes; 8 dried chillies, soaked in boiling water 20 minutes; 2 cloves garlic; 1 stalk lemongrass, white part only; 1 limes zest, finely grated; 2-4 kaffir lime leaves; 1 red onion quartered; 30 Grams galangal, peeled and chopped; 1 birdseye chilli (optional); 2 Tablespoons shrimp paste; 1 Tablespoon fish sauce; 60 Grams Extra Virgin Olive Oil (EVOO)

Prep Time 30 minutes Cook Time 7 minutes Rated:

You can never have too many fridge options, and this is a jar of flavour I just love to have lurking in my fridge. At a moments notice I can add chicken, prawns, beef, veggies, coconut cream, chicken stock, steam the rice and I am in business…big business. No complaints. FakeAway strikes again.

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Ploughwoman's Pickle Dip

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Need

1 Tablespoon peppercorns
1 Teaspoon cumin seeds
2 Teaspoons coriander seeds
1 Teaspoon smoked paprika
Generous Pinches pink salt flakes BUY
8 dried chillies, soaked in boiling water 20 minutes
2 cloves garlic
1 stalk lemongrass, white part only
1 limes zest, finely grated
2-4 kaffir lime leaves
1 red onion quartered
30 Grams galangal, peeled and chopped
1 birdseye chilli (optional)
2 Tablespoons shrimp paste
1 Tablespoon fish sauce
60 Grams Extra Virgin Olive Oil (EVOO) BUY

Do

1: Place peppercorns, cumin, coriander, paprika and salt into hot, dry frypan. Fry for a few seconds until slightly smoking. Cool.
2: Place into Thermomix bowl and blend 1 min/speed 9.
3: Drain chillies and reserve liquid. Add to Thermomix bowl.
4: Add remaining ingredients and a little of the reserved chilli water.
5: Blend 20 sec/speed 8.
6: Scrape down and cook 7 min/Varoma/speed 2.
7: Cool slightly before blending 30 sec/speed 8.
8: Place into sterilised jar and refrigerate until use. This will last up to 6 months in the fridge.