RECIPES

Red Curry two ways

This curry paste will make enough for the Thai Sweet Potato Soup recipe and the Red Chicken Curry.

Red Curry Paste

INGREDIENTS

1 teaspoon shrimp paste (belacan), optional

20 dried long red chillies, seeds removed

1 ½" (4cm) piece galangal, peeled, thinly sliced

2 lemongrass stalks, white part only, roughly sliced

12–14 cilantro roots, scraped

10 kaffir lime leaves, stems removed and sliced thinly

4 red shallots, halved

12 cloves garlic

2 teaspoons salt

3–4 tablespoons vegetable oil

METHOD

1.Wrap shrimp paste in a piece of aluminium foil. Cook on a hot grill for 1–2 minutes each side.

2.Place chillies in a heatproof bowl and cover with boiling water; soak for approximately 15 minutes or

until softened.

3.Assemble the food processing bowl using the S Blade™.

4.Combine shrimp paste, chillies and remaining red curry paste ingredients into the processor bowl; align and lock processor lid on bowl. Attach the motor body; select speed 15 and process until all the ingredients become a paste. Scrape down sides with a spatula if necessary.

TIP

Paste can be stored in refrigerator with a little extra oil over the top for 1 week or frozen for 1 month. If unable to purchase cilantro with roots attached replace with 2 tablespoons chopped cilantro stems.

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Breville BSB530XL manual Red Curry two ways, Red Curry Paste

BSB530XL specifications

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