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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 36 |
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This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum. Ingredients:
1 cup water |
6 whole dried hot chili peppers |
1 inch cube fresh ginger, finely chopped |
2 sticks fresh lemongrass, finely sliced |
125 g shallots (1/2lb) or 125 g onions, peeled & roughly chopped (1/2lb) |
10 large garlic cloves, peeled & roughly chopped |
1 teaspoon shrimp paste or 1 teaspoon anchovy paste |
1 tablespoon ground coriander |
2 teaspoons ground cumin |
1/2 teaspoon turmeric |
Directions:
1. Put water in a bowl.
2. Crumble the dried chilis into it and let soak for 30 minutes.
3. Then put them and the water into a blender, and add the other ingredients.
4. Blend until smooth.
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