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Redcurrant paste
 
 
4 ServingsPTM15 min

Redcurrant paste


Basis for red curry.

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Directions

  1. Cut the stalks of the peppers, cut them in half lengthwise, remove the seeds with a sharp knife and cut the peppers into strips.
  2. Remove the outer leaf of the lemongrass, cut off the underside and cut into pieces.
  3. Peel the ginger and halve the shallots.
  4. Put the peppers, lemongrass, ginger, shallots, sugar, oil, fish sauce, coriander and garlic in a tall cup.
  5. 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.


Nutrition

40Calories
Sodium14% DV330mg
Fat3% DV2g
Protein2% DV1g
Carbs1% DV4g
Fiber28% DV7g

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