John Myers
Contents
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Ingredients
Yellow curry paste
- 5 Shallots
- 55 g Organic ginger
- 1 Piece (4 g) Turmeric, fresh
- 3 Cloves of garlic, smoked
- 2 Rods Lemongrass
- 1 Lime, pressed
- 1 tbsp Turmeric, ground
- 1 tbsp Coriander, ground
- 1,5 tsp Mustard powder
- 1 tsp Cardamom, whole
- 1 tsp Salt
- 0,5 tsp Cumin powder
- 1 Chilli pepper, dried red
- 2 Kafirr - leaves
Instructions
- Peel the shallots and cut them into large pieces. Organic ginger and the fresh turmeric also cut into large pieces. Peel and halve the garlic cloves. Remove the outermost layer of the lemongrass and then cut it into large pieces.
- Put everything into a powerful machine or something similar. Cut and squeeze the lime, add the juice. Then add all the spices one after the other. Now chop the whole thing up and puree to a homogeneous mass. Then put in a glass.
- Put this in the refrigerator, where it will keep for a week or two. Yellow curry paste can be used in many ways!
- 4th tip: Thai wok noodle dishes, coconut sauces, vegetable preparations, fish, soups, stews made from meat or poultry as well as for sauces, spreads, dressings, for example. About ½ teaspoon of yellow curry paste is added to the preparation for each serving.
