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Thai curries are often on the dinner menu at my house because they are delicious and so easy to prepare. Simply chop the vegetables, sauté the curry paste, add the coconut milk and vegetables and wait until they're cooked. It goes without saying that a good curry paste is essential for a tasty Thai curry and I like to make my own. My curry paste is vegan and contains no fish sauce or the like, but it tastes just as good as regular curry paste and is perfect in a coconut vegetable curry with rice or another type of grain on the side. The paste can also be used for a spicy soup.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Garlic and shallot
One airtight jar, approx. 300 ml
How it's done
Garlic and shallot
Cut open the garlic at the top, rub oil into the cut surface and sprinkle with salt. Peel the shallot, rub with oil, wrap in foil along with the garlic, place on a tray.
Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
Leave to cool, squeeze the garlic out of its skin, transfer to a blender along with the shallot.
Place all of the ingredients up to and including the salt in a blender, puree into a homogeneous paste, transfer to a jar, seal.
|Shelf life:||Keep in the fridge for approx. 1 week.|
|Tip:||The paste can also be prepared in a mortar.|
|Tip:||The paste can also be frozen and kept for approx. 3 months.|
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