Yel­low curry paste

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 1 CUP PREP AND COOK TIME 25 MIN­UTES

2 dried long red chill­ies 1 tea­spoon ground co­rian­der 1 tea­spoon ground cumin ½ tea­spoon ground cin­na­mon 2 (250g) fresh yel­low banana chill­ies, chopped coarsely 1 tea­spoon finely chopped fresh turmeric

2 cloves gar­lic, quar­tered 1 small (80g) onion, chopped finely

1 stalk lemon grass, white part only, chopped finely 2 tea­spoons finely chopped fresh galan­gal

1 ta­ble­spoon coarsely chopped fresh co­rian­der, root and stem mix­ture 1 tea­spoon shrimp paste 1 ta­ble­spoon peanut oil

1 Place red chill­ies in a small heat­proof bowl or jug; cover with boil­ing wa­ter. Stand for 15 min­utes; drain.

2 Mean­while, place ground co­rian­der, cumin and cin­na­mon in a small fry­ing pan; stir con­tin­u­ously over medium heat un­til fra­grant. 3 Blend or process the spices and red chill­ies with the re­main­ing in­gre­di­ents un­til the mix­ture is smooth. Spoon the paste into a ster­ilised jar; cover with a thin layer of oil. Seal and re­frig­er­ate.

Suit­able to freeze.

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