Redcurrant paste

Name: redcurrant paste
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 2 Red pepper; 1 stem chilled lemongrass lemongrass; 2 cm fresh ginger; 2 shallot; 2 tl granulated sugar; 1 el sunflower oil; 1 el fish sauce; 1 el Ketoembar ground coriander; 3 toe garlic

Basis for red curry.

Ingredients

2 Red pepper
1 stem chilled lemongrass lemongrass
2 cm fresh ginger
2 shallot
2 tl granulated sugar

1 el sunflower oil
1 el fish sauce
1 el Ketoembar ground coriander
3 toe garlic

Kitchen Stuff

1 hand blender or food processor

Directions

Cut the stalks of the peppers, cut them in half lengthwise, remove the seeds with a sharp knife and cut the peppers into strips.
Remove the outer leaf of the lemongrass, cut off the underside and cut into pieces.
Peel the ginger and halve the shallots.
Put the peppers, lemongrass, ginger, shallots, sugar, oil, fish sauce, coriander and garlic in a tall cup.
Grind the ingredients with the food processor or in the container of the hand blender in approx. 2 minutes to a thick paste. The curry is now ready for further use.