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PAge heAder.....
RECIPES
Red Curry two ways
This curry paste will make enough for the
Thai Sweet potato soup recipe on page 33
and the Red Chicken Curry on page 37
RED CURRY PASTE
INGREDIENTS
1 teaspoon shrimp paste (belacan), optional
20 dried long red chillies, seeds removed
4 cm piece galangal, peeled, thinly sliced
2 lemongrass, white part only, roughly sliced
12–14 coriander roots, scraped
10 kaffir lime leaves, stems removed and sliced
thinly
4 red shallots, halved
12 cloves garlic
2 teaspoons salt
3-4 tablespoons vegetable oil
METHOD
1. Wrap shrimp paste in a piece of
aluminium foil. Cook under a hot grill
and cook for 1–2 minutes each side.
2. Place chillies in a heatproof bowl
and cover with boiling water; soak for
approximately 15 minutes or
until softened.
3. Assemble the food processing bowl
using the quad blade.
4. Combine shrimp paste, chillies and
remaining red curry paste ingredients
into the processor bowl; place lid on
bowl. Attach the motor body; select
speed 15 and process until all the
ingredients become a paste. Scrape
down sides if necessary.
TIP
Paste can be stored in refrigerator
with a little extra oil over the top for 1
week or frozen for 1 month.
PESTO SAUCE
Makes approx 1½ cups
INGREDIENTS
2 cups (75g) firmly packed basil leaves (approx 1
large bunch)
2 cloves garlic
2 teaspoons lemon juice
1
⁄3 cup (50g) pine nuts, toasted
60g Parmesan cheese, grated
½ cup olive oil
Salt and freshly ground black pepper
METHOD
1. Assemble the food processing bowl
using the quad blade.
2. Place all ingredients into processing
bowl in the order listed. Place lid on
bowl. Attach the motor body; select
speed 13–15 and process until all the
ingredients are almost smooth. Scrape
down sides of bowl if necessary.
3. Spoon into an airtight container and
chill until ready to use.
TIP
Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning.