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Thai yellow curry paste
Method
- Place all ingredients in a blender and blend well to a paste.
- Store in an airtight container in the refrigerator for up to two weeks (or longer).
- To use right away, place paste in a wok with some vegetable oil.
- Stir fry until fragrant (about one minute), then add some coconut milk plus some more lemongrass stalk.
- Add meat, chicken or tofu or vegetables and cook till tender.
Ingredients:
1/2 stalk lemongrass, sliced
2 dried yellow chillies
1/2 cup chopped onion
2 tbsp chopped galangal or ginger
1 tbsp chopped garlic
1 tsp powdered coriander
1 tsp mustard seeds
3 tbsp fish sauce
1/2 tsp turmeric powder
1 tbsp brown sugar
2 kaffir lime leaves - snipped into small pieces with scissors
1 tbsp lemon juice
1/4 cup coconut milk
1/2 stalk lemongrass, sliced
2 dried yellow chillies
1/2 cup chopped onion
2 tbsp chopped galangal or ginger
1 tbsp chopped garlic
1 tsp powdered coriander
1 tsp mustard seeds
3 tbsp fish sauce
1/2 tsp turmeric powder
1 tbsp brown sugar
2 kaffir lime leaves - snipped into small pieces with scissors
1 tbsp lemon juice
1/4 cup coconut milk
RECIPES BY REHANA KHAMBATY
