Gastroback Design Mixer Advanced Professional Bedienungsanleitung Seite 85

Red Thai curry Paste
10 minutes, 15 minutes soaking time
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4
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Ingredients:
20 dried long red chillies, seeds removed
4 cm piece galangal, peeled, thinly sliced
2 lemongrass stems, trimmed, roughly chopped
12–14 coriander roots, scraped clean
10 fresh kaffir lime leaves, stems removed, thinly shredded
4 Asian or red shallots, roughly chopped
12 cloves garlic
2 teaspoons salt
1 teaspoon roasted shrimp paste (belacan)
4 tablespoons rice bran oil or vegetable oil
Method:
1. Place chillies in a heatproof bowl. Cover with boiling water and soak for approx. 15 minutes or until softened. Drain.
2. Place soaked chillies and remaining ingredients into the Design Mixer Advanced Professional jug, and secure the lid.
Dial to MILL. Process for 1 minute, or until mixture is almost smooth. Use scraper to move ingredients and keep them
circulating into blades.
3. Dial to BLEND. Process for a further 1 minute (again using scraper), or until mixture forms a paste.
4. Transfer curry paste to a clean, sterilised glass jar. Paste can be stored in refrigerator, with a little extra oil over the
top, for 1 week or frozen for up to 1 month.
Tips:
• Roasted shrimp paste can be bought from
the Asian aisle of your supermarket.
• If you can't get roasted shrimp paste use
unroasted shrimp paste. Wrap the shrimp paste
in a piece of aluminium foil. Cook in a prehea-
ted hot oven-grill for 1–2 minutes each side.
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