Dips, sauces, dressings, curry pastes
continued
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
1
2
⁄
3
cup/400ml oil
1. Place all ingredients in blender jug, select
3/blend speed, blend to a smooth paste.
TIP: Store curry paste in an air tight container 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 other nuts
such as peanut and macadamia.
TIP: This curry paste is best suited to fish and
shellfish. Allow 2 tablespoons paste per 500g
seafood or fish.
TIP: Add a little extra oil or a tablespoon of water
if necessary.
R5
Dips, sauces, dressings, curry pastes
continued
R4
Spicy peach sauce
1 x 410g can sliced peaches
1
⁄
2
cup/125ml white wine
2 cloves chopped peeled garlic
2 teaspoons grated fresh ginger
1 small red chilli, chopped
1 tablespoon lemon juice
2 tablespoons sweet sherry
2 tablespoons honey
2 teaspoons light soy sauce
1. Place all ingredients into the blender jug,
select the 2/chop speed, blend until smooth.
Serve with poultry or pork.
Satay sauce
2 cloves garlic, peeled
1 small onion, peeled and quartered
2 teaspoons peanut oil
1
⁄
2
cup roasted peanuts
1 small chilli, halved and seeded
2
⁄
3
cup/165ml water
2 tablespoons lemon juice
1 tablespoon dark soy sauce
2 tablespoons coconut milk
1 teaspoon brown sugar
1. Place garlic and onion into the blender jug, pulse
until chopped.
2. Heat peanut oil in a saucepan and cook garlic and
onion mixture until lightly browned.
3. Place remaining ingredients into the blender jug,
select 3/blend speed, blend until smooth. Pour
combined mixture over garlic and onion mixture
and stir over a gentle heat to warm through.
Serve immediately or cover and store in
the refrigerator.
TIP: Satay sauce may thicken on standing, if
this happens stir in a little more warm water.
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 teaspoons ground turmeric
1 cup/250ml oil
1. Place all ingredients into blender jug, select
3/blend speed, 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: This curry paste is best suited to poultry.
Allow 2 tablespoons paste per 500g poultry.
TIP: Store curry paste in an airtight container in
the refrigerator.
TIP: Substitute 2 teaspoons chopped lemon rind
for lemongrass.
BR8376 BBL600 Book AMEND DEC_06.qxp 22/12/06 10:53 AM Page R4
