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Rebecca's Nonya Curry Paste


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Ingredients

300 g

Rebecca's Nonya Curry Paste

  • 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 star anise
  • 8 teaspoons chilli flakes, dried
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 2 cloves
  • 6 candlenuts
  • 2 onions
  • 4 cloves garlic
  • 1 piece ginger, approx 2cm, peeled
  • 1 thumb turmeric root, fresh and peeled ( or 1 Tbsp Turmeric Powder)
  • 4 tsp tamarind puree
  • 1 tsp shrimp paste
  • 40 grams Sunflower or Olive oil
  • 6
    10min
    Preparation
    Baking/Cooking
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

    Nonya Curry paste
  1. Place coriander seeds,  cumin seeds, fennel seeds, star anise, chillies, peppercorns, cinnamon stick, cloves and candlenuts into TM bowl and heat at Varoma temp for 8 mins on speed 1.

    Grind spices for 1 minute at speed 9.

    Add onions, garlic, ginger, turmeric,  tamarind puree, shrimp paste and oil into TM bowl and puree for a minute at speed 4. scrape down and if required puree further at speed 4 for further 30 secs.

    Paste can be stored for several weeks in refridgerator in an airtight container.  Best to cover  curry pastes will a layer of oil as this will help retain colour and prevent oxidisation. Paste may also be frozen.

    Recipe makes around 300gms of curry paste. Enough for 6 curries - can easily be halved or doubled.

     

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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.

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Comments

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  • I couldn't buy candle nuts -

    Submitted by rochelleconnelly on 22. July 2012 - 15:47.

    I couldn't buy candle nuts - so made the paste without ....and it was still sensational - although quite a dry texture. I have frozen the leftover paste.

    Added to your chicken curry recipe, it was a knockout! We loved it!

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