Filter
Reset
Sort ByRelevance
Deeli
Redcurrant paste
Basis for red curry.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
35 minLunchbottle gourd, olive oil, thyme, hard white bun, garlic, mayonnaise, mustard, mature cheese, pickle, baked onions,pumpkin cheeseburgers
-
30 minSide dishsunflower oil, onion, ham, pak choi, garlic, Meat bouillon, sesame oil, bean sprouts, shrimp,chinese vegetables from the wok
-
10 minSide dishboiled beetroot, melted butter, four seasons pepper, Grana Pardano,beet carpaccio
-
65 minSide dishmango, coconut milk, lime juice, curry powder, bay leaves, Red pepper,curry marinade with coconut milk and mango
Nutrition
40Calories
Sodium14% DV330mg
Fat3% DV2g
Protein2% DV1g
Carbs1% DV4g
Fiber28% DV7g
Loved it