Bumbu Curry Paste (Genep)
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 40mins
-
- Serves
- 10
-
- Calories
- 267
This fridge standard should see you through many a midweek meal when you have nothing on the go. A few tbsp with your chicken, beef, fish, veggies!
Inspired by: https://tenina.com/recipes/bumbu-curry-paste-geneprecipe updated 21 Dec 2021
Ingredients
-
- Shallot
- 180 g
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- Lemongrass stalk
- 4
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- Garlic clove
- 10
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- Red chili
- 4
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- Red thai chilli
- 1
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- Macadamia nuts
- 5
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- Shrimp paste
- 10 g
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- Ginger
- 50 g
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- Galangal
- 80 g
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- Kaffir lime leaves
- 4
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- Fresh basil leaves
- 1 handful
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- Coconut sugar
- 80 g
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- Extra virgin olive oil
- as needed
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- Water
- as needed
-
- Coconut milk
- 450 ml
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- Pink himalayan salt flakes
- 1 tablespoon
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- White pepper
- 1 teaspoon
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- Black pepper
- 1 teaspoon
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- Fennel seeds
- 2 tablespoons
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- Cumin seeds
- 100 g
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- Cloves
- 2
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- Cinnamon stick
- 1
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- Coriander seeds
- 2 tablespoons
Tools
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Stove
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TM5
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Frying pan
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Jar
-
Tm5 bowl
Step preview
- Add pink Himalayan salt flakes, white pepper, black pepper, fennel seeds, cumin seeds, cloves, cinnamon stick and coriander seeds to a clean frying pan
- Heat - medium heat
- Toast until fragrant and just smoking, then let cool slightly
- Tip into the thermomix bowl and mill *1 min/speed 9.
- Scrape down sides of TM5 bowl
- Blitz - approx 1 min, speed 9
- Scrape down sides of TM5 bowl
- Add the rest of the ingredients other than coconut milk
- Blend, adding a little evoo and water to loosen up the mixture and help create a paste
- Blend with MC in place - approx 20 sec, speed 9
- Add extra virgin olive oil to the frying pan
- Tip the mixture out into the frying pan
- Toast until fragrant - medium heat
- Return this mixture to the thermomix bowl and add the coconut milk
- Cook *20 min/100°c/speed 1* until the fat has started to separate out of the cream.
- You can now use as directed or store in a sterilised sealed jar in the fridge until use.