Полная версия
2 cloves
½ teaspoon sea salt
11 large dried red chillies, deseeded, soaked in hot water for 10 minutes, then drained and finely chopped
1 tablespoon finely chopped fresh galangal
2 tablespoons finely chopped lemongrass
1 teaspoon finely chopped coriander root
1 tablespoon finely chopped fresh ginger
1½ teaspoons chopped red turmeric (or ½ teaspoon ground turmeric)
6 tablespoons finely chopped garlic
4 tablespoons finely chopped shallots (golden shallots)
1 teaspoon shrimp paste
1 tablespoon finely shredded kaffir lime leaves, cut from either side of the woody spine
Toast the coriander and cumin seeds, peppercorns, star anise, cardamom and cloves in a dry frying pan over a moderate heat until they are aromatic. Grind to a powder, then pound them in a large mortar and pestle with all the remaining curry paste ingredients except the kaffir lime leaves, adding the dry ingredients first, then the wet ones, and waiting until each ingredient is turned to a paste before adding the next. (You can use a food processor if you’re short of time but try at least once using a mortar – it’s a much more satisfying experience.) Stir in the lime leaves.
Red Curry and Coconut Sauce
1 tablespoon red curry paste
1 tablespoon desiccated coconut (or freshly grated coconut)
4 tablespoons Greek yoghurt
a little fresh coriander, to garnish
Mix the curry paste, coconut and yoghurt together in a bowl and garnish with the coriander.
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