Medium-hot red curry paste

Ingredients for 1 servings:

• 3 m.-large tomato(s)
• 12 Pepper, red, long, mild to medium hot
• 2 small chili peppers, green
• 4 small onions, red
• 4 medium-sized garlic cloves
• 10 g galangal
• 15 g spice lily (aromatic ginger)
• 2 stalks of lemongrass
• 3 tbsp sesame oil, dark
• 2 tsp, heaped Madras curry powder
• 1 tbsp, sautéed coriander seeds, roasted and ground
• 1 tsp cumin powder
• 1 tsp, heaped vegetable stock powder
• 1 tsp umami seasoning, red
• 5 g shrimp paste, Asian
• 1 tbsp rice vinegar, clear, mild
• 1 tbsp, levelled sugar
• n. B. Fish sauce, light
• n. B. Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A curry paste often used with coconut milk in fish dishes.

Wash or peel all vegetables and roughly chop. Thinly slice only the white parts of the lemongrass crosswise; discard the rest. Place all vegetables in a blender and blend at full speed for 1 minute. Add the spices and pulse to combine. Season the mixture to taste with the curry paste. Freeze any unused curry paste in portions.