Malaysian curry paste
Votes: 2
Time: 15 min.
Malaysian Curry Paste - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons turmeric
- 1/4 cup peeled and chopped galangal
- 1 cup cilantro stems
- 0.5 cup peeled and chopped garlic
- 3 lemongrass stalks, chopped, white part only
- 0.5 cup fish sauce
- 0.5 cup fresh lime juice
- 1 cup peeled shallots
- 0.5 cups fried Thai chilies
- 5 tbsp. crushed coriander
- 2 tbsp coarsely ground roasted cumin
- 2 tbsp. crushed peppercorns
- 2 tbsp. salt
- 2 tbsp. peanut butter
We recommend
Recipes with similar ingredients: curry paste, turmeric, lemongrass, chili pepper, coriander, cumin, black pepper, lime juice, fish sauce, Peanut butter, shallots, garlic
Cooking the dish according to the recipe:
- Puree the turmeric, galangal, cilantro, garlic, lemongrass, and lime juice in a food processor using the blender attachment. Make sure the puree is smooth.
Add shallots, chili, spices, and salt. While the puree is cooking, pour in the oil. Adjust the seasoning to taste. The paste can be stored in the refrigerator for at least 2 weeks.
Exit: 3 tbsp.
Recipe red curry paste.
Categories:
recipe / Sauces / Hot sauces / / Asian cuisine / Thai cuisine
Similar recipes
