- 1 teaspoon coriander seeds, whole
- 1 teaspoon cumin seeds, whole
- 4-6 cloves, whole
- half a stick of cinnamon or cassia
- 1 star anise pod
- 8 white peppercorns
- 1 teaspoon freshly grated nutmeg
- 1 tablespoon chilli powder
- 2-3 red shallots, halved
- 3-4 garlic cloves
- 3 cm cube of galangal, peeled and sliced, (The lighter in colour, the easier it is to peel and slice
- 1/2 tablespoon krachai, (Thai/Chinese root, available pickled or dried at Asian grocers
- 1 stalk lemongrass stem, finely sliced, (White base part only)
- zest of one kaffir lime (or lime)
- 4-6 coriander roots, (Cut stems about 2cm above the root base, and make sure you wash between the stalks really well to get rid of any dirt)
- 1/2 teaspoon shrimp paste (balachan)
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Add all of the spices to the bowl EXCEPT nutmeg and chilli powder.
Toast spices Speed 2/90 Deg/10 minutes (or until the spices are aromatic).
Add chilli and nutmeg and grind spices Speed 10/2-3 minutes, to a fine powder blend.
Transfer to a bowl and set aside. I find a silicone pastry brush very useful to get the powder from around the rim of the lid and from under the blades.
Add all ingredients EXCEPT shrimp paste to the bowl (no need to wash after spice mix).
Blitz with 20-50 grams of water until there are no lumps, Speed 8/3 minutes or until a fine mixture forms with no visible pieces.
Adding the water allows you to make a 'smoothie' which I find is a much quicker process than without water, because the mixture flies up the sides of the bowl and needs to be endlessly scraped down. The added step to fry off the water also helps to preserve the paste for a longer shelf life.
Cook the paste in a frying pan on medium heat to boil off the water, until it forms a paste. You can probably do this in the bowl to reduce washing up, but I can't bear the thought of leaving a single scrap of mix under the blades!
Add the spice mix and shrimp paste to the mixture, and stir to a uniform paste. A tablespoon of sweet paprika can be added for depth of colour at this point.
Spoon the paste into a jar and store in the fridge for 2 weeks (if it lasts that long!).
Recipe for the prepared curry coming soon!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Beef Rendang (Indonesian Beef, Chilli And Coconut Dry Curry)
- The best beef burger patties-Gluten free
- Sous vide fillet of beef with mushroom custard (TM6 only) - Chef Mark Southon
- CHICKEN AND PRAWN LAKSA
- Variation To "My Savoury Mince"
- Slow Cooker Chilli Con Carne (using whole beef)
- Lebanese Kafta
- Maccas Cheeseburgers
- Chicken and Veg Pie
- Chiang mai noodles
- Slow-cook turmeric paste for lamb
- Raw Kebbe