Thai curry paste

Total: 45 min. | Active: 15 min.
vegan, lactose-free, gluten-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 3 dl

Garlic and shallot
1  whole garlic bulb
1  shallot
a little  olive oil
a little  salt
Curry paste
1 bunch coriander
3  lemongrass (tender heart only)
30 g ginger, peeled
30 g turmeric (fresh), peeled
3  red chillies, deseeded
1 tbsp coconut oil
1 tsp coconut palm sugar
1 tsp ground coriander seeds
½ tsp pepper
1  lime, rinsed with hot water, grated zest and juice
1 tbsp olive oil
2 tsp salt

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.

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