Friday, 5 June 2015

Thermomix Thai Red Curry Paste

This is a special request from Valerie at A Canadian Foodie. She wanted a Thai red curry recipe so I hope this is a good one. It's not too spicy! I am currently roasting the spices in my TM5 and am starting to cough because of the smell. Don't get me wrong it's a good smell, just strong. That  is one of the best things about a Thermomix is that you can roast the spices, nuts etc. to draw out flavour.  Then you can chop/mill them in the same bowl.  I have a mortar and pestle that weighs about 3 pounds and it's lovely but very heavy and cumbersome. This is dead easy and fast. Plus easy to clean.

2 tsp coriander seeds
1 tsp cumin seed
4 cardamon pods
1 tsp pepper seeds
1 1/2 tsp salt
2 T shrimp paste
1 bundle coriander (cilantro) with roots if possible
5 shallots
1 head of garlic peeled
10 Thai red chilli's (bird chills)
4 Kaffir lime leaves
lemongrass 1 stalk chopped outside removed
1 1inch piece ginger (galangal when in season)

Roast spices 4mins/Varoma/.5 speed (1/2 of 1 of 1 with TM31)
Mill speed 9/ 30 seconds
Add all other ingredients except oil and chop speed 8/10-20 seconds
Scrape down
Chop again speed 8 /10-20 seconds
Add 2 tsp oil and cook 10 minutes/100C/ speed1

Pour into containers and use in Thai dishes. Keeps in fridge for a couple of weeks or freeze in ice cube trays and take out when needed.  My sauce is green from all the cilantro and medium spicy.  For less spicy use less chilli's.

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