Fresh Curry Pastes
The Australian Women's Weekly Food|Issue 74 2021
Once you’ve tasted the bright, complex flavours of homemade pastes, you may never buy them again.
Fresh Curry Pastes

RED, GREEN, & YELLOW THAI CURRY PASTES

Before starting any of these pastes, see page 60 for step-by-step techniques and notes on sterilising jars.

RED CURRY PASTE

PREP TIME 25 MINUTES (+ STANDING) MAKES 1 CUP REFRIGERATE 1 WEEK

20 dried long red chillies

1 teaspoon ground coriander

2 teaspoons ground cumin

1 teaspoon hot paprika

2cm piece fresh ginger, chopped finely

3 cloves garlic, quartered

1 medium red onion (170g), chopped coarsely

1 stalk fresh lemongrass (white part only), sliced thinly

2 tablespoons coarsely chopped fresh coriander root and stem mixture

2 teaspoons shrimp paste

1 tablespoon peanut oil

1 Place chillies in a small heatproof bowl or jug; cover with boiling water. Stand for 15 minutes. Drain.

2 Meanwhile, place ground coriander, cumin and paprika in a small frying pan over medium heat; cook, stirring continuously, until fragrant.

3 Blend or process chillies and spices with ginger, garlic, onion, lemongrass, coriander mixture and shrimp paste until mixture forms a paste. Add oil; continue to blend until smooth. Spoon paste into a sterilised jar; cover with a thin layer of oil. Seal and refrigerate, or freeze for up to 1 month.

How to use Use this paste to make red curries with barbecued duck, pineapple and tomato, or as the base for stir-fries and soups, especially pumpkin.

GREEN CURRY

PASTE PREP TIME 25 MINUTES MAKES 1 CUP REFRIGERATE 1 WEEK

Diese Geschichte stammt aus der Issue 74 2021-Ausgabe von The Australian Women's Weekly Food.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der Issue 74 2021-Ausgabe von The Australian Women's Weekly Food.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS THE AUSTRALIAN WOMEN'S WEEKLY FOODAlle anzeigen
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 Minuten  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 Minuten  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 Minuten  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 Minuten  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 Minuten  |
Issue 93