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 red Thai curry.
2 spsk korianderfrø
1 spsk hel spidskommen
1 tsk sorte peberkorn
10 – 15 store/blandede røde chili – (possibly. cored and) finely chopped
2 tsk rejepasta
2 stilke citrongræs, the white part finely chopped
4 fed hvidløg, finely chopped
5 cm frisk galanga, finely chopped
2 spsk sesamolie
2 spsk frisk koriander, chopped (you can use the cilantro: stem, leaf and root)
1 tsk gurkemeje
1 teaspoon salt
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. Let it cool.
Peppercorns and roasted crushes spices in mortar or ground in spice grinder.
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 1-2 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.