Breville BSB530XL User Manual download pdf (Page 34)

34

RED CURRY TWO WAYS

This curry paste will make enough for the

Thai Sweet Potato Soup recipe and the Red

Chicken Curry.

RED CURRY PASTE

INGREDIENTS

1 teaspoon shrimp paste (belacan), optional

20 dried long red chillies, seeds removed

1 ½" (4cm) piece galangal, peeled, thinly sliced

2 lemongrass stalks, white part only,

roughly sliced

12–14 cilantro roots, scraped

10 kafﬁr lime leaves, stems removed and sliced

thinly

4 red shallots, halved

12 cloves garlic

2 teaspoons salt

3–4 tablespoons vegetable oil

METHOD

1. Wrap shrimp paste in a piece of

aluminium foil. Cook on a hot grill for

1–2 minutes each side.

2. Place chillies in a heatproof bowl

and cover with boiling water; soak for

approximately 15 minutes or

until softened.

3. Assemble the food processing bowl

using the S Blade™.

4. Combine shrimp paste, chillies and

remaining red curry paste ingredients

into the processor bowl; align and lock

processor lid on bowl. Attach the motor

body; select speed 15 and process until

all the ingredients become a paste.

Scrape down sides with a spatula if

necessary.

TIP

Paste can be stored in refrigerator

with a little extra oil over the top

for 1 week or frozen for 1 month. If

unable to purchase cilantro with roots

attached replace with 2 tablespoons

chopped cilantro stems.

RECIPES

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