Indonesian
Ingredients
1 brown onion
1 fist full of rice
3 long fresh red chillies
3 small fresh red chillies
1 stem lemon grass
3 garlic cloves
2 tsp tamarind puree
2 tsp fresh ginger
2 tsp Galanga
2 tsp coriander powder
2 tsp cumin powder
1 tsp cinnamon powder
1 tsp turmeric
1 Star anise
1/2 tsp salt
1 tsp Sugar
2 tbsp. Vinegar
1 Kaffir lime leaf
1 tbsp. vegetable oil
Method
Coarsely chop onion, deseed the chillies and coarsely chop the long fresh red chilies and the small fresh red chilies, Take the yellow section of the lemon grass stem, cut into small circles and chop it up. Crush the garlic. Grate the ginger and galangal.
Into a blender add the onion then combine the chilies, lemon grass, garlic, tamarind puree, ginger, coriander, cumin, turmeric, cinnamon, star anise, salt and sugar, blend together and then add the vinegar and crushed kaffir lime leaf and blend until a smooth paste forms.
To store curry paste, transfer to a clean screw-top jar, cover with a layer of vegetable oil and keep in the fridge for up to a month.
If you need to freeze the mixed paste, spoon into ice-cube trays and freeze. Once set transfer to a sealable plastic bag and freeze for up to 3 months.
NB: Forgot to take a photo - will do once I make again!!
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