Yellow Curry Paste
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 18mins
-
- Serves
- 1
-
- 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.
Inspired by: https://tenina.com/recipes/yellow-curry-pasterecipe updated Jan 12, 2022
Ingredients
-
- Red chili
- 8
-
- Water
- as needed
-
- Lemongrass stalk
- 1
-
- Galangal
- 15 g
-
- Cumin seeds
- 1 teaspoon
-
- Coriander seeds
- 1 teaspoon
-
- Cloves
- 3
-
- Cinnamon stick
- ½
-
- Pink himalayan salt flakes
- 1 teaspoon
-
- Shallot
- 80 g
-
- Garlic clove
- 2
-
- Ground turmeric
- 1 tablespoon
-
- Extra virgin olive oil
- 50 g
Tools
-
Stove
-
TM5
-
Small bowl
-
Jar
-
Tm5 bowl
-
Frying pan
Step preview
- Place chillies into small bowl, add enough boiling water to just cover
- Place cumin, coriander seeds, cloves and cinnamon into a dry frying pan
- Toast until fragrant
- Cool slightly
- Transfer to TM bowl and mill with MC on - 1 min, speed 9
- Drain chilies
- Place all remaining ingredients into Thermomix bowl
- Chop with MC on - 2 sec, speed 6
- Scrape down sides of TM5 bowl
- Sauté - 8 min, Varoma, speed 2
- Blend with MC on - 1 min, speed 6
- Scrape down sides of TM5 bowl
- Use a little bit of the chilli soaking water as needed to bring the paste together
- Set aside until use or keep in sterilised jar in fridge until use