Breville BSB530XL manual Red Curry two ways, Red Curry Paste, Recipes, Ingredients, Method

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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