Yellow Curry Paste
Serves
1
Total Time
18mins
Calories
832
A perfect yellow curry paste. It will keep for ages in your fridge and is perfect to whip out at a moments notice for soup, curry or mayonnaise.
- Red chili8dried
- Wateras neededboiling
- Lemongrass stalk1white parts
- Galangal15 gpeeled
- Cumin seeds1 teaspoon
- Coriander seeds1 teaspoon
- Cloves3
- Cinnamon stick½
- Pink himalayan salt flakes1 teaspoon
- Shallot80 g
- Garlic clove2
- Ground turmeric1 tablespoon
- Extra virgin olive oil50 g
Ingredients
- 1. Place chillies into small bowl, add enough boiling water to just cover
- 2. Place cumin, coriander seeds, cloves and cinnamon into a dry frying pan
- 3. Toast until fragrant
- 4. Cool slightly
- 5. Transfer to TM bowl and mill with MC on - 1 min, speed 9
- 6. Drain chilies
- 7. Place all remaining ingredients into Thermomix bowl
- 8. Chop with MC on - 2 sec, speed 6
- 9. Scrape down sides of TM5 bowl
- 10. Sauté - 8 min, Varoma, speed 2
- 11. Blend with MC on - 1 min, speed 6
- 12. Scrape down sides of TM5 bowl
- 13. Use a little bit of the chilli soaking water as needed to bring the paste together
- 14. Set aside until use or keep in sterilised jar in fridge until use
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
