Thai chilli dressing, ½ cups, Red Curry Paste

Recipes continued

Thai chilli dressing	Makes about
	½ cups

1 long red chilli, seeds removed, chopped

1 teaspoon chopped fresh ginger

1 garlic clove, halved

2 tablespoons brown sugar

2 tablespoons mirin

2 tablespoons rice wine vinegar

2 tablespoons lime juice

2 teaspoons fish sauce

2 teaspoons soy sauce

½teaspoon sesame oil

1.Place both blades into chopper bowl. Place chilli, ginger and garlic in the bowl. Place lid firmly on. Pulse on Speed 2 until finely chopped. Add remaining ingredients. Process on Speed 2 until well combined.

2.Transfer dressing to a screw top jar. Serve as a dressing for salads.

Tip: You can add a little peanut oil to the dressing.

Red Curry Paste

2 teaspoons shrimp paste

16-20 dried long red chillies

2 teaspoons salt

2 tablespoons chopped galangal

1/3 cup chopped lemongrass

6 kaffir lime leaves, stems removed and sliced thinly

2 teaspoons scraped and chopped coriander root

¼cup chopped eschallots

1/3 cup chopped garlic

1.Preheat a grill on High. Wrap shrimp paste in aluminium foil and place onto a baking tray. Grill 1-2 minutes and turn over and repeat. Remove and set aside to cool.

2.Remove stalks and seeds from chillies and place in a bowl. Cover with boiling water and soak for 20 minutes or until softened. Drain chillies and roughly chop. Combine chillies with remaining ingredients in a bowl.

3.Place both blades into chopper bowl. Place half the mixture in the bowl. Place lid firmly on. Pulse on Speed 2 until finely chopped. Scrape down any ingredients that may have come up the sides of the bowl. Process on Speed 2 until a paste is formed. Transfer mixture to a bowl. Repeat with remaining ingredients.

4.Store paste in an airtight container for up to 3 days. Alternatively, freeze for up to 6 months.