Thai curry paste

Thai curry paste

Total: 45 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 146 kcal
, Fat: 10 g
, Carbohydrate: 10 g
, Protein: 2 g

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.

Ingredients

3 dl

Hint:


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
kochen@bettbossi.ch

Garlic and shallot

1 whole garlic bulb
1 shallot
a little olive oil
a little salt

Curry paste

1bunch coriander
3 lemongrass sticks (tender heart only)
30g ginger, peeled
30g turmeric (fresh), peeled
3 red chillies, deseeded
1tbsp coconut oil
1tsp coconut palm sugar
1tsp ground coriander seeds
½tsp pepper
1 lime, rinsed with hot water, grated zest and juice
1tbsp olive oil
2tsp salt
Purchase ingredients now

Utensils

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.

Curry paste

Place all of the ingredients up to and including the salt in a blender, puree into a homogeneous paste, transfer to a jar, seal.

Good to know
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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