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Thai chilli dressing Makes about
½ cups
1 long red chilli, seeds removed, chopped
1 teaspoon chopped fresh ginger
1 garlic clove, halved
2 tablespoons brown sugar
2 tablespoons mirin
2 tablespoons rice wine vinegar
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons soy sauce
½ teaspoon sesame oil
1. Place both blades into chopper bowl.
Place chilli, ginger and garlic in the bowl.
Place lid firmly on. Pulse on Speed 2 until
finely chopped. Add remaining ingredients.
Process on Speed 2 until well combined.
2. Transfer dressing to a screw top jar.
Serve as a dressing for salads.
Tip: You can add a little peanut oil to the
dressing.
Red Curry Paste
2 teaspoons shrimp paste
16-20 dried long red chillies
2 teaspoons salt
2 tablespoons chopped galangal
1
/3 cup chopped lemongrass
6 kaffir lime leaves, stems removed and
sliced thinly
2 teaspoons scraped and chopped coriander
root
¼ cup chopped eschallots
1
/3 cup chopped garlic
1. Preheat a grill on High. Wrap shrimp paste
in aluminium foil and place onto a baking
tray. Grill 1-2 minutes and turn over and
repeat. Remove and set aside to cool.
2. Remove stalks and seeds from chillies and
place in a bowl. Cover with boiling water
and soak for 20 minutes or until softened.
Drain chillies and roughly chop. Combine
chillies with remaining ingredients in a
bowl.
3. Place both blades into chopper bowl. Place
half the mixture in the bowl. Place lid
firmly on. Pulse on Speed 2 until finely
chopped. Scrape down any ingredients
that may have come up the sides of the
bowl. Process on Speed 2 until a paste is
formed. Transfer mixture to a bowl. Repeat
with remaining ingredients.
4. Store paste in an airtight container for up
to 3 days. Alternatively, freeze for up to 6
months.
Recipes continued