Why buy store-bought curry pastes when homemade pastes are so flavourful and taste better. It is easy to make and one batch will keep in the fridge for a month. Just make sure to store it in an airtight container and store in the freezer.
16-18 dry red chilies
2 small onion
1 tbsp ginger grated'
5-6 garlic
2 tbsp lemongrass
5-6 kaafir lime leaves
1 tsp cumin powder
1 tsp coriander powder
1 tbsp small dried prawns, optional
1 tsp oil
Method:
Shake out the seeds from the dry chilies and rehydrate them in boiling water for 20-30 minutes.
If using dried prawns, wash them and rehydrate them in hot water.
Drain the water from both the prawn and the chilies. Save a bit of the chili water to blend.
Put everything in a blender and blend to a fine paste.
This will keep in the freezer for 4 weeks.
Use as per the recipe demands.
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