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The Vegetarian Curry Bible
Green Curry Paste
Ingredients
Vindaloo Curry Paste
Ingredients
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4-6 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm/2in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
small bunch of fresh coriander, stalks and roots attached if possible
2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest
of
1 extra lime)
2.5cm/1in piece galangal, peeled and chopped (if available)
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
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40g/1½oz dried red chillies
1 small onion
1 tsp black peppercorns
1½ tsp whole cloves
7.5cm/3in piece of cinnamon stick
1 tsp cumin seeds
2.5cm/1in fresh root ginger
4tbsp garlic, roughly chopped
a walnut-sized piece of tamarind pulp, without seeds
1 tsp light soft brown sugar
2 tbsp coconut vinegar or white wine vinegar
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Method
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Cover the chillies with plenty of hot water and leave them to soak
overnight.
2 tsp Light soy sauce
3 tbsp olive oil
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The next day, preheat the oven to 230C/450F/Gas 8.
Place the unpeeled onion on the middle rack of the oven and roast for 1
hour, until the centre is soft and nicely caramelized.
Remove and leave to cool, then peel off the skin.
Drain the chillies, squeeze out the excess water and then roughly chop
them.
Put the peppercorns, cloves, cinnamon and cumin seeds into a mortar or
spice grinder and grind to a fine powder.
Tip the powder into a food processor and add the roasted onion,
chillies, ginger, garlic, tamarind pulp, sugar and vinegar. Blend to a
smooth paste.
Method
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straight away or store in a jar in the fridge for up to 3 weeks. This quantity
is enough for a curry for 8 people.
. Place all of the ingredients in a food processor and blitz to a paste. Use
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