pasta_krasnyj_karri
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| pasta_krasnyj_karri [2024/10/03 12:00] – ↷ Страница перемещена из food:pasta_krasnyj_karri в pasta_krasnyj_karri greenpean | pasta_krasnyj_karri [2025/08/17 19:09] (текущий) – greenpean | ||
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| - In a wok or frying-pan, dry-fry the dried chillies over low heat until dark and fragrant. When cool, remove stems, discard the seeds and cut the chillies into lengths. | - In a wok or frying-pan, dry-fry the dried chillies over low heat until dark and fragrant. When cool, remove stems, discard the seeds and cut the chillies into lengths. | ||
| - In the same wok or frying-pan, dry-fry the shallots and garlic over low heat for 3 to 5 minutes until soft and blistered. When cool, slice and set aside. | - In the same wok or frying-pan, dry-fry the shallots and garlic over low heat for 3 to 5 minutes until soft and blistered. When cool, slice and set aside. | ||
| - | - Grind the lime peel, lemongrass, coriander root and galangal root to a paste in a blender or spice grinder. Add | + | - Grind the lime peel, lemongrass, coriander root and galangal root to a paste in a blender or spice grinder. Add the roasted chillies, shallots, garlic and shrimp paste. Grind to a smooth paste. This makes about 250 ml (1 cup) of paste. The paste can be stored in an airtight container in the fridge for a month or in the freezer for up to 3 months. |
| - | the roasted chillies, shallots, garlic and shrimp paste. Grind to a smooth paste. This makes about 250 ml (1 cup) of paste. The paste can be stored in an airtight container in the fridge for a month or in the freezer for up to 3 months. | + | |
| ===== Источники ===== | ===== Источники ===== | ||
| * The Boathouse Thai Cookbook | * The Boathouse Thai Cookbook | ||
pasta_krasnyj_karri.txt · Последнее изменение: — greenpean