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Thai Red Curry Paste
Prep 25 mins / Cook 5 mins
Makes 425ml
22g dried long red chillies (about 6-7cm long)
4cm piece galangal or ginger, peeled,
thinly sliced
2 lemongrass stems, trimmed, roughly chopped
12–14 coriander roots, scraped clean
1 teaspoon roasted shrimp paste (belacan),
optional (See Tip)
10 fresh kaffir lime leaves, stems removed, thinly
shredded
80ml rice bran or vegetable oil
4 Asian or red shallots, roughly chopped
12 cloves garlic, peeled
2 teaspoons salt
1. Place chillies in a heatproof bowl. Cover
with boiling water and soak for approximately
15 minutes or until softened then drain.
2. Place drained chillies and remaining ingredients
apart from the oil into blender jug and secure lid.
MIX
for 20 seconds. Use tamper occasionally
to press ingredients into blades if required.
Scraping down the sides half way through.
BLEND
30–40 seconds or until desired texture.
Use cleaning program to remove excess ingredients
Storage
: transfer to a clean glass jar. Paste can be
stored in refrigerator with a little extra oil over the
top for 1 week or frozen for 1 month.
Tip
: roasted shrimp paste can be bought from the
Asian aisle of your supermarket. If you can’t get
roasted shrimp paste, use unroasted shrimp paste.
However you will need to roast it prior to use.
Wrap the shrimp paste in a piece
of aluminium foil. Cook in a preheated
hot oven-grill for 1–2 minutes each side.
Red Curry Prawn Skewers
Prep 10 mins + 1 hour marinate
Cook 5 mins / Serves 4
125ml coconut milk
80g Thai red curry paste
4 kaffir lime leaves
600g (about 20) large raw king prawns, peeled,
tails kept intact
20 bamboo or wooden skewers
TO SERVE
Fresh coriander leaves and lime wedges
1. Place coconut milk, curry paste and kaffir lime
leaves into blender jug and secure lid, or into
personal blender cup and secure blade assembly
PUREE
10 seconds or until combined.
2. Pour coconut milk mixture into a bowl and add
prawns. Toss to combine, cover and place in the
fridge for 1 hour to marinate.
3. Meanwhile soak skewers in a bowl of cold water
for 30 mins and drain.
4. Preheat a barbecue or chargrill on medium
high heat. Thread prawns onto bamboo skewers.
Cook, in batches, for 1–2 minutes each side
or until cooked through.
Serve:
Transfer to a large serving platter.
Squeeze over lime and garnish with coriander.
Steak with 4 Herb Chimichurri
Prep 10 mins / Cook 15 mins
Makes about 450ml / Serves 4
4 x 200g porterhouse sirloin steaks
Salt and freshly ground black pepper, to taste
CHIMICHURRI SAUCE
280ml olive oil, plus extra to brush steaks
5 garlic cloves, peeled
3 green onions, cut into quarters
30g fresh flat leaf parsley
20g fresh coriander leaves
10g fresh oregano leaves
¼
teaspoon fresh thyme leaves
1 jalapeno chilli, seeded, quartered
2 teaspoons dried chilli flakes
60ml lemon juice
2 tablespoons lime juice
1. To make Chimichurri sauce; Place ingredients
into blender jug and secure lid or into personal
blender cup and secure blade assembly.
CHOP
15–20 seconds or until smooth, scraping
halfway through with a spatula if requried.
2. Transfer to a bowl. Season to taste with salt
and pepper. Cover with plastic food wrap;
chill in the fridge until required.
Prep 10 mins
Makes about 245ml / Serves 2–3
CHIMICHURRI SAUCE
140ml olive oil, plus extra to brush steaks
3 garlic cloves, peeled
2 green onions, halved cut into quarters
15g fresh flat leaf parsley
10g fresh coriander leaves
5g fresh oregano leaves
1 sprig fresh thyme leaves
½ jalapeno chilli, seeded, quartered
1 teaspoons dried chilli flakes
30ml lemon juice
1 tablespoon lime juice
3. Heat a large chargrill pan or barbeque to high
heat. Lightly brush steaks with oil. Season with
salt and pepper. Cook for 3 mins each side
or until browned. Transfer to a wire rack over
a plate. Loosely cover with foil and set aside
for 5–6 minutes, to rest.
Serve:
Divide steaks among serving plates
and drizzle with chimichurri sauce.
