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AMANDA’S THAI CURRY PASTE

AMANDA’S THAI CURRY PASTE

  • 2 red chilies fresh (1 reseeded and 1 with seed)
  • ½ stalk lemongrass, cut in pieces
  • 4 cloves garlic, chopped
  • 1 shallot, chopped
  • 2 tablespoons coriander leaves
  • 1 tablespoons grated ginger
  • 1 teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ½ tsp salt
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice

Place all ingredients in bowl of a food processor, blender or chopper attachment.
Blend until it forms a thick paste.
Use as a marinade for chicken, meat or seafood or as a seasoning in curries, soups and stews.

Recipe: Amanda Conradie
Photo”  Elize de Kock

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