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chinese
curry
curry paste
ingredient
japanese
oriental
thai
vegetarian
wagamama
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Wagamama Red Curry Paste
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229
bites
Popularity
Preparation Time:
20
minutes
Cooking time:
0
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
3
This recipe has been visited
4514
times
Ingredients:
Metric
Imperial
10 dried red chillies, soaked in hot water & roughly chopped
3cm piece ginger or galangal root, peeled & finely chopped
2 lemongrass stalks, outer leaves removed, finely chopped
zest of 2 limes
1 tbsp(s) finely chopped coriander stems
1 tbsp(s) chopped shallots
1 tbsp(s) chopped garlic
1 tsp(s) light brown sugar
salt & white pepper
vegetable oil
Makes enough for 2-3 recipes. From the Wagamama cookbook.
Posted by:
Sarah Scott
on
11 May 2009
Click here to view Sarah Scott's Cookery Book
Cooking Steps:
Pound each ingredient, adding them one after the other, in a pestle and mortar. Season with salt & pepper, and stir in enough oil to form a paste.
Will last for a few weeks in the fridge, covered with a slick of vegetable oil.
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