Thai curry paste

Preparation

1. Grind the cumin, peppercorns and lime leaves in a spice grinder
2. Blend the onion
3. Mix all the other ingredients together and blend all together
4. Freeze or refrigerate or use immediately

Notes

• This recipe will make enough for 12 people; about 700ml - or 3 lots of 240ml
• It can be turned into red, yellow or green curry....
• Add 6tbsp turmeric to make into yellow
• Add 6tbsp coriander to make into green
• Add 3tbsp ketchup and 3tsp mild kashmiri chili powder to make into red

Ingredients

• 1 large onion
• 6tbsp garlic-ginger paste
• 3tbsp galangal
• 6tbsp fish sauce
• 4tbsp soft brown sugar
• 4 limes
• 2tbsp miso paste
• 8 dried lime leaves
• 2tbsp cumin seeds
• 1tsp white peppercorns
• 5tbsp curry powder

Equipment

Nutritional Facts

• Serving size: 53.2g
• (3% / 3%)   Calories: 69kcal
• (4%)Total fat: 2.2g
• (1%)   Saturated fat: 0.1g
• (4%)   Unsaturated fat: 1.4g
•     Mono: 1g
•     Poly: 0.4g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (4%)Total carbohydrates: 13g
•   Starch: 0g
• (19%)   Sugars: 5.8g
•     Sucrose: 0.4g
•     Glucose: 0.5g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.5g
•     Galactose: 0g
• (9%)   Fibre: 2.2g
• (3%)Protein: 1.6g
• Salts
• (39%)   Sodium: 783mg
• (5%)   Potassium: 167mg