Green curry paste
easy
20 mins
20 mins
Ingredients
- 4 TSP dried crabs
- 2-3 TABLESPOONS light soy sauce
- 20 little green chillies
- 4 red shallots (alternatively 2 red onions)
- 2 Sticks of lemon grass (alternatively 1 tablespoon dried)
- 1 TABLESPOON Coriander seeds
- 1/2 TEASPOON ground cross
- 7-10 Tbsp Caraway seeds
- 1 knife tip white pepper
- 2 Pots of fresh coriander
Directions
- 1
Soak the crabs in the soy sauce. Cut the chilli peppers, remove the seeds and chop finely. (Tip: When working with fresh chillies, it is best to wear rubber gloves, as the pungency of the chillies can cause skin irritation. Please do not touch the eyes !) Peel and finely dice the shallots. Press lemongrass flat with a heavy knife and chop finely. Crush coriander in a mortar. Roast the chilli with shallot, lemon grass, coriander, cumin and pepper for three to four minutes in a dry pan over medium heat.
- 2
Stir constantly. Wash the coriander greens and chop finely, except for a little to garnish. Put the roasted spices, crabs and coriander in a bowl. Puree finely with the cutting stick of the hand mixer. Arrange in a small bowl and garnish with the remaining coriander
- 3
Tip: Curry paste is excellent as a base and seasoning for sauces, soups and meat dishes (especially with white meat such as chicken). It keeps well sealed in the refrigerator for several weeks
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