Ingredients
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@bettybossi.ch
Garlic and shallot
Curry paste
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.
| 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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