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
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.
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