Yellow curry paste – Krank Gäng Garieh

Ingredients for 1 servings:

• 30 g onion(s), red, small
• 15 g garlic clove(s)
• 15 g ginger
• 15 g spice lily (aromatic ginger)
• 20 g turmeric
• 5 m.-large tomato(s)
• 2 peppers, red, long, medium hot
• 1 small chili pepper(s)
• 2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp vegetable stock powder
• 2 tbsp Madras curry powder
• 1 tsp, heaped shrimp paste, Asian
• 2 tbsp fish sauce, light
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A medium-hot, spicy curry paste.

Peel and chop the first 5 ingredients for the vegetables. Wash and stem the tomatoes and peppers. Remove the green parts from the quartered tomatoes. Chop everything crosswise, leaving the seeds. Place all ingredients in a blender and blend for 1 minute at full speed until smooth. Pour the puree into a pan and simmer over moderate heat for 10 minutes, stirring occasionally. Transfer to a sterile jar with a screw cap and cover with a tablespoon of vegetable oil. Store in the refrigerator. The yellow paste is an ingredient in many Thai dishes.