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1 Balinese yellow paste

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Balinese yellow paste

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Ingredients

1 jar(s)

  • 5 pieces shallots
  • 5 cloves garlic
  • 75 grams galangal, peeled
  • 75 grams Fresh Tumeric
  • 2 pieces candlenuts
  • 1 piece lemongrass
  • 1 tablespoon water
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Recipe's preparation

  1. Clean or peel ingredients

    Add all ingredients to bowl, chop 5 seconds, speed 6.

    Add water, scrape down bowl, blend 10 seconds, speed 6.

    Pour into sterilised jar

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Tip

use this as a marinade for chicken or fish.

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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  • Yum, so fast , perfect curry paste for kids with...

    Submitted by Ness83small on 14. January 2017 - 10:21.

    Yum, so fast , perfect curry paste for kids with no chilies , my two year old devoured it! I didn't have candlenuts but added a small handful of raw cashews instead

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  • I did not have any candle

    Submitted by nicoledewley on 24. May 2015 - 17:45.

    I did not have any candle nuts but used 50/50 peanuts and coconut flesh - yummmmmmmmy!

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  • This is terrific. I took

    Submitted by Kathlynv on 21. September 2014 - 19:52.

    This is terrific. I took liberties with it as I didn't have shallots or candle nuts. Just whizzed everything up and used peanuts instead. I put the paste in a jar in the fridge and covered it with oil for keeping.   Today I rubbed a lot of the paste over chicken thighs and left it to marinade for four or five hours. In a tagine I cooked two omions and some whole almonds until soft, then put the thighs on top. Some water, and left it to cook for about an hour, with the lid on, turning occasionally. Then a small tin of coconut cream was stirred in.  Leave the lid of the tagine off for the reducing of the sauce.  It was utterly delicious. Thanks!  

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