Hanglay Curry Paste

By á-50882

This is a Northern Thai/Burmese style of curry paste

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

Preparation

Step 1

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).