Homemade curry paste is one of life's little luxuries. Though they don't take long to make with the plethora of good quality ready made options, we often don't have the time or inclination to make it ourselves. Try this recipe when you have just a little more time, stash it ready to go in the freezer, and you will be richly rewarded with a much greater depth of flavour that makes your curry extra delicious. Note: this curry paste is not too hot, but feel free to pimp it with more chilli. This one is from Donna Hay and I cooked it off prior to adding it to chicken pieces in my slow cooker, it was a huge hit with the family.
Ingredients
3 long red chillies
1 teaspoon shrimp paste
6 cm (30g) piece of ginger, peeled and chopped finely
2 eschallots ( French shallots with the brown papery skins)
4 cloves of garlic, chopped
1/3 cup finely chopped palm sugar
4 kaffir limes leaves, finely chopped
1 tablespoon peanut oil
Method
Place all ingredients in a small food processor and whiz to combine, scraping down the sides, until smooth.
Note: before using in any curry recipe make sure you "cook off" the raw ingredients.
Mama Marmalade
Thank you very much for creating and sharing this recipe. It is just what I need for the chicken curry I am craving.
ReplyDeleteCathy