World Kitchen, Curry Paste recipe.

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.

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.

I saw that - it looked good - I'd like to know too. thanks.

i've tried finding the recipe on tv3 website, but can't. does anyone know this recipe or where to find it?

all the world kitchen recipes can be found on the tegal's website.
http://www.tegel.co.nz/index.php/ps_pagename/worldkitchen
can you remember which country she visited ?

thank you. and no, i can't remember which country it was.

Is this the one on yesterday?I think that was Bali.

Looking at the website I think it was (the dessert looked yum too!).
http://www.tegel.co.nz/index.php/ps_pagename/wkrecipes/pi_episodeid/6

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

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.

I saw that - it looked good - I'd like to know too. thanks.

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.

Thanks so much Fifie - it looked delicious - those ingredients will make for a great flavour. thanks again :-)

World Kitchen, Curry Paste recipe.

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