Hetty Lui Mckinnon's Quick and Versatile Curry Paste for Beginners

abc.net.au

Elisa Mayenco

subheading: For the curry paste:

3 garlic cloves, roughly chopped

4 eschalots, roughly sliced 150g

20g (2.5cm) ginger, peeled and roughly sliced

1 stalk lemongrass, trimmed and white parts roughly chopped

1 long red chillies, stems removed (remove seeds for less heat), trimmed and roughly sliced

30g (1 cup) coriander, leaves and stem roughly chopped

4 makrut lime leaves (optional), roughly chopped

1 tablespoon fresh lime juice

2 teaspoons ground cumin

1 teaspoons ground turmeric

1 teaspoon ground coriander

1 teaspoon salt

100g (½) red capsicum

80ml (⅓ cup) neutral oil such as canola or rice bran

subheading: For a Thai curry:

½ to ¾ cup curry paste

1 can coconut milk or cream

½ to 1 cup of stock

Protein and veggies of choice

subheading: For a curry noodle soup:

½ to ¾ cup curry paste

4 cups stock

1 cup coconut milk

Protein and veggies of choice

Cooked noodles

Directions at abc.net.au

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