User Manual

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teaspoon groundturmeric
250ml oil
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blenderjug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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
400ml oil
Placeallingredientsinblenderjug.Usespeed3/blend,blendtoasmoothpaste.
TIP:Storecurrypasteanairtightblenderjug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
500gseafoodorfish.
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