Gastroback 41000 Design Mixer Advanced - Manual (Page 28)

Thai green curry paste
4 large green chillies, stems removed and roughly chopped
1 teaspoon black peppercorns
1 onion, roughly chopped
2 cloves peeled garlic
1 bunch coriander, including root, washed and chopped
1 stem lemongrass, trimmed and thinly sliced
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons dried shrimp paste
1 teaspoon ground turmeric
250ml oil
Place all ingredients into blender jug. Use speed 3/blend, blend to a smooth paste.
TIP: Scrape sides of blender jug with a spatula and add a little extra oil or tablespoon
of water if necessary.
TIP: Store curry paste in an airtight blender jug in the refrigerator.
TIP: Substitute 2 teaspoons chopped lemon rind for lemongrass.
TIP: This curry paste is best suited to poultry. Allow 2 tablespoons paste per 500g poultry.
Malaysian curry paste
1/2 cup coriander seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1/4 cup dried chillies, broken
6 cloves garlic, peeled
4 teaspoons chopped fresh ginger
5 candle nuts, chopped
2 tablespoons desiccated coconut
3 teaspoons blachan (shrimp paste)
2 teaspoons tamarind paste
2 teaspoons ground turmeric
4 stems fresh lemon grass, thinly sliced
400ml oil
Place all ingredients in blender jug. Use speed 3/blend, blend to a smooth paste.
TIP: Store curry paste an airtight blender jug in the refrigerator.
TIP: Candle nuts, blachan and tamarind paste are all available in the Asian section of
most supermarkets or Asian grocery stores.
TIP: If candle nuts are difficult to find use another nut i.e. Peanut, macadamia.
TIP: This curry paste is best suited to fish and shellfish. Allow 2 tablespoons paste per
500g seafood or fish.
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