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Dips, sauces, dressings, curry pastes
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24
Satay sauce
2 cloves garlic, peeled
1 small onion, peeled and quartered
2 teaspoons peanut oil
1
⁄
2
cup roasted peanuts
1 small chilli, halved and seeded
2
⁄
3
cup water
2 tablespoons lemon juice
1 tablespoon dark soy sauce
2 tablespoons coconut milk
1 teaspoon brown sugar
1. Place garlic and onion into the blender jug, pulse
until chopped.
2. Heat peanut oil in a saucepan and cook garlic and
onion mixture until lightly browned.
3. Place remaining ingredients into the blender jug.
Use Speed 3/Blend, blend until smooth. Pour
combined mixture over garlic and onion mixture
and stir over a gentle heat to warm through.
Serve immediately or cover and store in
the refrigerator.
TIP:Satay sauce may thicken on standing, if this
happens stir in a little more warm water.
Thai green curry paste
4 large green chillies, stems removed and
roughly chopped
1 teaspoon black peppercorns
1 onion, roughly chopped
2 cloves peeled garlic
1 bunch coriander, including root, washed
and chopped
1 stem lemongrass, trimmed and thinly sliced
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons dried shrimp paste
1 teaspoons ground turmeric
1 cup tablespoon oil
1. Place all ingredients into blender jug. Use Speed
3/Blend, blend to a smooth paste.
TIP:Scrape sides of blender jug with a spatula and
add a little extra oil or tablespoon of water
if necessary.
TIP:Store curry paste in an airtight container in
the refrigerator.
TIP:Substitute 2 teaspoons chopped lemon rind
for lemongrass.
TIP:This curry paste is best suited to poultry.
Allow 2 tablespoons paste per 1Ib (500g) poultry
Malaysian curry paste
1
⁄
2
cup coriander seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1
⁄
4
cup dried chillies, broken
6 cloves garlic, peeled
4 teaspoons chopped fresh ginger
5 candle nuts, chopped
2 tablespoons desiccated coconut
3 teaspoons blachan (shrimp paste)
2 teaspoons tamarind paste
2 teaspoons ground turmeric
4 stems fresh lemon grass, thinly sliced
1
1
⁄
2
cup oil
1. Place all ingredients in blender jug.
Use Speed 3/Blend, blend to a smooth paste.
TIP:Store curry paste in an air tight container in
the refrigerator.
TIP:Candle nuts, blachan and tamarind paste are all
available in the Asian section of most
supermarkets or Asian grocery stores.
TIP:If candle nuts are difficult to find use another nut
i.e. Peanut, macadamia.
TIP:This curry paste is best suited to fish and
shellfish.Allow 2 tablespoons paste per 1Ib (500g)
seafood or fish.
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