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Redcurrant paste
Basis for red curry.
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Ingredients
Directions
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Cut the stalks of the peppers, cut them in half lengthwise, remove the seeds with a sharp knife and cut the peppers into strips.
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Remove the outer leaf of the lemongrass, cut off the underside and cut into pieces.
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Peel the ginger and halve the shallots.
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Put the peppers, lemongrass, ginger, shallots, sugar, oil, fish sauce, coriander and garlic in a tall cup.
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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.
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Nutrition
40Calories
Sodium14% DV330mg
Fat3% DV2g
Protein2% DV1g
Carbs1% DV4g
Fiber28% DV7g
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