Hanglay Curry Paste

Recipe Ingredients

1/4 cup	59ml	Fish sauce
1/4 cup	59ml	Tamarind juice
3 tablespoons	45ml	Very thinly sliced lemon grass
3 tablespoons	45ml	Palm sugar
2 tablespoons	30ml	Yellow bean sauce - (tao jiao)
2 tablespoons	30ml	Garlic - minced
2 tablespoons	30ml	Prik ki nu haeng - (dried red birdseye chilis), crumbled
2 tablespoons	30ml	Challots - thinly sliced
1 tablespoon	15ml	Ginger - grated
1 tablespoon	15ml	Shrimp paste
1 tablespoon	15ml	Coriander seed
1 tablespoon	15ml	Cumin seed
1		Tumeric

Recipe Instructions

Toast the coriander and cumin seeds until fragrant, and grate. Combine allthe curry paste ingredients and process to a fine paste.

Shelf life: Will keep 3-4 weeks in a well stoppered container, or may be frozen (I suggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).

Source:
Mesquite Cookery by John 'Boog' Powell

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.