RED, GREEN, & YELLOW THAI CURRY PASTES
Before starting any of these pastes, see page 60 for step-by-step techniques and notes on sterilising jars.
RED CURRY PASTE
PREP TIME 25 MINUTES (+ STANDING) MAKES 1 CUP REFRIGERATE 1 WEEK
20 dried long red chillies
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon hot paprika
2cm piece fresh ginger, chopped finely
3 cloves garlic, quartered
1 medium red onion (170g), chopped coarsely
1 stalk fresh lemongrass (white part only), sliced thinly
2 tablespoons coarsely chopped fresh coriander root and stem mixture
2 teaspoons shrimp paste
1 tablespoon peanut oil
1 Place chillies in a small heatproof bowl or jug; cover with boiling water. Stand for 15 minutes. Drain.
2 Meanwhile, place ground coriander, cumin and paprika in a small frying pan over medium heat; cook, stirring continuously, until fragrant.
3 Blend or process chillies and spices with ginger, garlic, onion, lemongrass, coriander mixture and shrimp paste until mixture forms a paste. Add oil; continue to blend until smooth. Spoon paste into a sterilised jar; cover with a thin layer of oil. Seal and refrigerate, or freeze for up to 1 month.
How to use Use this paste to make red curries with barbecued duck, pineapple and tomato, or as the base for stir-fries and soups, especially pumpkin.
GREEN CURRY
PASTE PREP TIME 25 MINUTES MAKES 1 CUP REFRIGERATE 1 WEEK
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 74 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 74 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
