Sticks of fresh lemon grass; (that Asian market again!)
4 x ca. 30 g
Shallots or onions
10 gross
Cloves of garlic
1 Teelöffel
Shrimp paste or anchovy paste or Mexican shrimp paste
1 Esslöffel
coriander seeds ground
2 Teelöffel
cumin seeds ground
1/2 Teelöffel
turmeric
die Zubereitung:
Hi Alda...this may use some of your coriander! This curry paste may be frozen.
Put 1 cup water in a bowl and crumble the dried chilis into it, let soak for half an hour. Finely chop the ginger and the lemon grass, but with the lemon grass, cut across the lemon grass into very fine slices and only up to where the grass gets dry like straw. Pell the garlic and the onion and chop them coarsely. When the chilies have done soaking, put them and the water into a blender, and add the othere ingredients...blend until smooth. This is your basic curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used up...notice that there is no salt in this curry paste, the shrimp paste makes up for it.
