In the book are 2 recipes: red & mild. RED: 10 large red chillies, deseeded 2T chopped galangal or fresh ginger 2 shallots, chopped 2T peanut oil 1 lemongrass stalk, finely chopped 2t coriander seeds, toasted 1t finely grated lemon zest pinch of salt
MILD: 5cm piece fresh ginger 2 cloves garlic, peeled 2 green chillies, deseeded 1 small onion, roughly chopped 1T sesame oil 2T coriander seeds juice of 1 lime or 1/2 lemon 1/4t turmeric 1t fish sauce
Method for both: Place all the ingredients in a mortar and pestle or food processor and grind or process to make a smooth paste. Store in an airtight container in the fridge for up to 3 weeks and use as required. Both make 1/2C T = tablespoon t = teaspoon
And yes, double checked the coriander. 2 teaspoons for red, 2 tablespoons for mild.
summersunnz,
Jan 4, 9:54am
There was a curry paste recipe on Annabel Langbein's show a few weeks ago - she made a good-sized batch and froze some in recipe size amounts. Does anyone have this recipe please!
Thanks.
floralsun,
Jan 5, 6:57am
I saw that - it looked good - I'd like to know too. thanks.
sandy19,
Dec 28, 12:57am
i've tried finding the recipe on tv3 website, but can't. does anyone know this recipe or where to find it?
In the book are 2 recipes: red & mild. RED: 10 large red chillies, deseeded 2T chopped galangal or fresh ginger 2 shallots, chopped 2T peanut oil 1 lemongrass stalk, finely chopped 2t coriander seeds, toasted 1t finely grated lemon zest pinch of salt
MILD: 5cm piece fresh ginger 2 cloves garlic, peeled 2 green chillies, deseeded 1 small onion, roughly chopped 1T sesame oil 2T coriander seeds juice of 1 lime or 1/2 lemon 1/4t turmeric 1t fish sauce
Method for both: Place all the ingredients in a mortar and pestle or food processor and grind or process to make a smooth paste. Store in an airtight container in the fridge for up to 3 weeks and use as required. Both make 1/2C T = tablespoon t = teaspoon
summersunnz,
Jan 4, 9:54am
There was a curry paste recipe on Annabel Langbein's show a few weeks ago - she made a good-sized batch and froze some in recipe size amounts. Does anyone have this recipe please?
Thanks.
floralsun,
Jan 5, 6:57am
I saw that - it looked good - I'd like to know too. thanks.
fifie,
Jan 8, 3:09am
Annabels Curry Paste from free range cook recipes. In a food processor put 4 large onions, peeled and roughly chopped,1 cup ginger peeled and roughly chopped.1 head garlic peeled roughly chopped.1 cup grape seed oil,2 teaspoons dried shrimp paste (from asian shops) 4 chopped green chillies, 2 Kaffir lime leaves de ribbed and roughly chopped. 1 teaspoon red chilli flakes, 3 teaspoons ground cumin,1 teaspoon coriander seed, 3 teaspoons tumeric, fine zest 3 limes, 2 cups fresh coriander leaves chopped, 1 tablespoon fish sauce. Process till nice smooth puree. Keeps in the fridge for 1 week or freezes well.
summersunnz,
Feb 7, 6:13am
Thanks so much Fifie - it looked delicious - those ingredients will make for a great flavour. thanks again :-)
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