Wednesday, July 1, 2015

Vegan Bites: Thai Curry Paste


If you've yet to use lemongrass in cooking, this is a simple starter recipe.
It can be added as a rub to veggies, mixed with plain rice (or used on chicken kabobs for your favourite carnivores!)

Thai Curry Paste
~2 - 3 stalks lemongrass
~1 1/2 t salt
~1/4 t ground cinnamon
~1/4 t ground pepper
~1 t minced fresh ginger
~3 T water
~1 T ground coriander
~1 T ground cumin
~1 1/2 t ground turmeric
~3 T minced garlic
~1/4 cup chopped shallots
~7 dried red chili peppers
Slice chili’s and soak in warm water 15mins. Trim lemongrass stalks (hard outer layers/leaves) . Slice crosswise and mince. Toast coriander and cumin (1-2 mins) until fragrant and slightly darkened. Remove from heat and stir in salt, cinnamon, turmeric and pepper. Add remaining ingredients. Blend altogether in food processor (adding water if paste is too dry.)
*Yellow curry is mild. To make red curry paste, omit turmeric & add a few more red chili peppers.

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