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THAI GREEN CURRY PASTE
4 large green chillies, stems removed and
roughly chopped
1 teaspoon cracked black pepper
1 onion, peeled and roughly chopped
2 cloves garlic, peeled and crushed
1 bunch coriander, including root, washed
and chopped
1 stem lemongrass, trimmed and thinly
sliced
1
⁄
2
teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons dried shrimp paste
1 teaspoon ground turmeric
2 tablespoons oil
1. Place all ingredients into blender jug, select the
Blend function and blend to a smooth paste.
TIP: If required, interrupt blending halfway and
scrape sides of blender jug with a spatula and
add a little extra oil or tablespoon of water if
necessary.
TIP: This curry paste is best suited to poultry.
Allow 2 tablespoons paste per 500g poultry.
TIP: Store curry paste in an airtight container in
the refrigerator.
TIP: Substitute 2 teaspoons chopped lemon
rind for lemongrass.
MALAYSIAN CURRY PASTE
1
⁄
2
cup coriander seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1
⁄
4
cup dried chillies, crushed
6 cloves garlic, peeled and crushed
1 tablespoon chopped fresh ginger
5 candle nuts, chopped
2 tablespoons desiccated coconut
3 teaspoons shrimp paste
2 teaspoons tamarind paste
2 teaspoons ground turmeric
4 stems fresh lemon grass, thinly sliced
1
1
⁄
4
cups/315ml oil
1. Place all ingredients in blender jug, select the
Blend function and blend to a smooth paste.
TIP: Store curry paste in an air tight container in
the refrigerator.
TIP: Candle nuts, shrimp paste 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 other
nuts such as peanut and macadamia.
TIP: This curry paste is best suited to fish and
shellfish. Allow 2 tablespoons paste per 500g
seafood or fish.
TIP: Add a little extra oil or a tablespoon of water
if necessary.
RECIPESRECIPES
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WONTON SOUP
Serves 4
2cm piece ginger, peeled and chopped
1 clove garlic, peeled and crushed
125g lean pork meat, trimmed and roughly
chopped
125g green prawns, shelled and deveined
1 tablespoon soy sauce
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon sesame oil
16 wonton wrappers
1 x 60g egg, lightly beaten
4 cups/1 litre chicken stock
2 shallots, finely chopped
1. Place ginger and garlic into the blender jug
and use the Auto Pulse function until finely
chopped and combined.
2. Add pork, prawns, soy sauce, salt and
sesame oil into the blender jug and use
the Auto Pulse function until a smooth paste
is formed.
3. Place a teaspoon of mixture slightly below
centre of wonton wrapper and brush edges
of the wrapper with egg. Fold wrapper in half
to make a triangle and press edges to seal,
excluding any air. Moisten the two edges
of the triangle with egg, bring together and
pinch to seal.
4. Drop wontons into boiling salted water
and cook for 10 minutes.
5. Meanwhile, bring chicken stock to the boil
in a saucepan, reduce heat and simmer
2-3 minutes.
6. Lift out wontons from boiling water and place
four wontons each in four individual bowls,
spoon over chicken stock. Garnish with
chopped shallots.
SWEET CORN AND BACON SOUP
Serves 4-6
1 tablespoon oil
1 onion, peeled and chopped
4 cloves garlic, peeled and crushed
1 tablespoon fresh coriander
3 cups fresh corn kernels
3 cups/750ml chicken stock
1
⁄
2
cup/125ml milk
1
⁄
2
cup/125ml cream
3 bacon rashers, rind removed and
finely chopped
1 tablespoon snipped chives, optional
1. Heat oil in a large saucepan and add onion,
garlic and coriander.
2. Cook over a medium heat, stirring constantly
until onion is soft; add corn, stock, and milk.
Cover with lid, bring to boil, then reduce heat
and simmer, covered for 20 minutes. Allow
mixture to cool.
3. Cook bacon in a separate pan until crisp,
drain on absorbent kitchen paper.
4. Transfer corn mixture in two batches into
blender jug, select the Blend function and
blend until smooth. Return soup to pan, stir in
cream and bacon and heat gently.
Serve immediately, garnished with chives
if desired.
SOUPS
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