Balinese Curry Paste

Wednesday, November 11, 2009
By jc

The past few winters in south western Ontario have been brutally cold, and the current fall has been chilly as well. Many climatologist predict a global cooling for the next 30 years or so. The next few entries are going to focus on comfort dishes that will keep us warm and humoured.

And what better to keep us more than a fish curry/chowder from sunny Bali? We broke this recipe up into 2 recipes. First, the curry paste, a mixture of garlic, ginger, turmeric, galangal, lime leaves and hot peppers, can be used as the basis for many Indonesian and Thai based curries.

Secondly, we fry the paste in some coconut milk as the basis for balinese cod chowder.

Recipe: Southeast Asian Curry Paste

Ingredients

    5 thai, or 3 french shallots, peeled and coarsely chopped
    5 cloves of garlic, peeled
    1 inch knob of ginger, peeled
    1 inch knob of galangal, peeled
    1/2 inch knob of fresh turmeric, peeled (or substitute 1 tablespoon turmeric powder)
    2 stalks of lemongrass, tough outer leaves and greentops removed, finely chopped
    4 green chilies, with tops removed
    1 tablespoon shrimp paste
    10 kaffir lime leaves, middle stem removed

Instructions

  1. Combine all ingredients in a large mortar and pestle, or in a food processor.
  2. Grind or chop until a chunky paste forms. Scrape the paste into a glass bowl, cover and refrigerate. This can be done up to a day in advance.

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