Hanglay Curry Paste

This is a Northern Thai/Burmese style of curry paste

Hanglay Curry Paste
Hanglay Curry Paste

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons of very thinly sliced lemon grass

  • 3

    tablespoons of palm sugar

  • 1

    tablespoon thick soy sauce

  • 2

    tablespoons of garlic, minced

  • 2

    tablespoons dried red Thai chile peppers, crumbled

  • 2

    tablespoons of shallots (small red or purple onions), thinly sliced

  • 1

    tablespoon ginger, grated

  • 1

    tablespoon shrimp paste

  • 1

    tablespoon coriander seed

  • 1

    tablespoon cumin seed

  • pinch turmeric powder

  • quarter cup fish sauce

  • 1

    tablespoon tamarind concentrate mixed with 3 tablespoons water

Directions

Toast the coriander and cumin seeds until fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste. Shelf life Will keep 3-4 weeks in a well stoppered container, or may be frozen (Isuggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).

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