Curry paste - the basis for many Thai dishes
The general curry paste serves as the basis of many dishes, such as the “Massaman Curry”, the “Red Curry” or even that “Panang Curry”, Depending on which dish you want to prepare, add the appropriate ingredients to the basic recipe.
Ingredients for about 10 portions
- 3 / 4 cup of shallots
- 1 EL coriander roots or coriander stems
- 1 Lemongrass stalk
- 1 1 / 2 EL Galangal powder - Thai ginger Galangal
- 1 tbsp Kaffir lime leaf (powder)
- 3 dried chilies
- 1 / 4 cup of garlic
- 1 tbsp salt
- 1 TL Shrimp Paste
Cut the shallots, lemongrass, galangal, and coriander into small pieces. The fresh Galangal Like normal ginger, it is first peeled and then cut. Remove the outer hard leaves of the lemongrass and cut the stem into thin slices. Now rub the peel of the kaffir lime.
Traditionally used to make the paste Mortar and pestle used. If this is too strenuous for you, you can also use a hand blender or blender to make things easier.
Please pay attention to the order in which the ingredients are added: First, give the dried ones Chilis and Salt into the mortar and crush it until only chili powder remains. Then add the Galangal and Lemongrass Add and process it into coarse fibers.
Now give that Garlic, the coriander roots as well as the Kaffir lime peel added. Destroy everything to a paste, then add the shallots and finally the Shrimp paste, If you can not recognize the individual ingredients, the paste is ready.
Depending on the exercise and strength, it takes about 15 to 25 minutes. If the paste isn't salty enough for you, add a little more fish sauce or salt.
