Curry pastes used in all kinds simmer dishes – both the easy fast and those who should be a little longer. They are also delicious in soups – or mixed in once fast fish cakes, beef buns and much more. They come in a lot of mixtures and in some of the classic, there is a strong convergence of ingredients, but the relative amount of different, giving different flavor profiles. Here my version of the green Thai curry.
1 spsk korianderfrø
2 tsk spidskommen
1 tsk sorte peberkorn
15 store, grofthakkede green chillies (evt 10 store og 5-10 små)
2 tsk rejepasta
6 røde asiatiske skalotteløg
5 cm galangarod – chopped
12 hvidløgsfed – chopped
100 gr frisk koriander: roots, stems and leaves – chopped
6 kaffir limeblade – chopped
3 stilke citrongræs – the white part minced
1 spsk ingefær, chopped
Revet skal og saft af 1 lime
2 tsp salt
2 spsk olie
Koriander og spidskommen ristes på en tør pande i 2-3 minutter ved jævn varme. Stir it constantly. It should scents light roasted and must of course be too dark.
Peppercorns and roasted crushes spices in mortar or ground in spice grinder.
Shrimp paste is chopped into a few pieces and fry lightly on the dry pan over low to medium heat – det tager 3 – 5 minutter. Turn around well underway.
Stood ingredient holders together in a mortar. Alternatively, blend the. Stop frequently and scraping the mass down the sides, so that it becomes well mixed.
Kan opbevares 2-3 uger på køl eller fryses i portioner (as. 1 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 7 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.