75
THAI GREEN CURRY PASTE
»
4 large green chillies, stems removed and
roughly chopped
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1 tsp black peppercorns
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1 onion, roughly chopped
»
2 cloves peeled garlic
»
1 bunch coriander, including root, washed
and chopped
»
1 stem lemongrass, trimmed and thinly sliced
»
1 tsp salt
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2 tsp ground coriander
»
1 tsp ground cumin
»
2 tsp dried shrimp paste
»
1 tsp ground turmeric
»
250 mloil
Place all ingredients into blender jug. Use speed
3/blend, 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: Store curry paste in an airtight blender jug in
the refrigerator.
TIP: Substitute 2 teaspoons chopped lemon rind for
lemongrass.
TIP: This curry paste is best suited to poultry. Allow
2 tablespoons paste per 500g poultry.
MALAYSIAN CURRY PASTE
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½ cup coriander seeds
»
1 tbsp cumin seeds
»
2 tsp fennel seeds
»
1/4 cup dried chillies, broken
»
6 cloves garlic, peeled
»
4 tsp chopped fresh ginger
»
5 candle nuts, chopped
»
2 tbsp desiccated coconut
»
3 tsp blachan (shrimp paste)
»
2 tsp tamarind paste
»
2 tsp ground turmeric
»
4 stems fresh lemon grass, thinly sliced
»
400ml oil
Place all ingredients in blender jug. Use speed 3/
blend, blend to a smooth paste.
TIP: Store curry paste an airtight blender jug in the
refrigerator.
TIP: Candle nuts, blachan and tamarind paste are
all available in the Asian section of most supermar-
kets or Asian grocery stores.
TIP: If candle nuts are difficult to find use another
nut i.e. peanut, macadamia.
TIP: This curry paste is best suited to fish and shell-
fish. Allow 2 tablespoons paste per 500g seafood
or fish.
STARTERS
NACHOS
»
155 g corn chips
»
2 tomatoes, peeled and finely chopped
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½ cup grated tasty cheese
»
½ cup grated romano cheese
Avocado topping
»
1 large avocado, stoned, peeled and chop-
ped
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2 tsp lemon juice
»
½ cup sour cream
»
2 spring onions, chopped
»
2 tsp minced garlic
»
1 tsp chilli
Layer corn chips and tomatoes in an ovenproof
dish, finishing with a layer of cheese. Bake at
200ºC for 10-15 minutes, or until cheese melts
and is golden. To make topping, place avocado,
lemon juice, sour cream, spring onion, garlic, and
chilli in blender jug. Use speed 2/chop, blend
until smooth. Spoon the avocado topping onto corn
chips and serve immediately.
