- TM 31
Ingredients
Spice Paste
- 230 g eschalots
- 130 g garlic cloves
- 50 g fresh galangal, peeled
- 60 g cm fresh ginger, peeled
- 100 g candlenuts
- 120 g fresh turmeric, peeled
- 50 g bird’s eye chilies, deseeded
- 2 stalks fresh lemongrass, white part only, roughly chopped
- 50 gram palm sugar
- 90 g coconut oil
- 3/4 tbsp salt
- 150 g water
Curry
- 2 tbsp coconut oil
- 160 g spice paste (see above)
- 1 stalk lemongrass, white part only, bruised
- 24 large tiger prawns, shelled and de-veined
- 1/2 tsp freshly ground black pepper, adjust to taste
- 100 g water
- 1 tbsp TM chicken stock concentrate (see general tips)
- 200 g coconut cream (see general tips)
- cooked rice, to serve (see general tips)
- fried shallots, to garnish
- fresh coriander leaves, to garnish
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place eschalots, garlic, galangal, ginger, candlenuts, turmeric, chillies and lemongrass into mixing bowl and chop 3 sec/speed 5. Scrape down sides of bowl.
Add coconut oil and sauté 25 min/90°C/
"Counter-clockwise operation" /speed 2 with MC removed and TM basket on mixing bowl lid. Scrape down sides of bowl.Add palm sugar and cook 5 min/100°C/
"Counter-clockwise operation" /speed 2.Add water and puree 15 sec/speed 10, gradually increasing from speed 1 to speed 10. Scrape down sides of bowl, then puree for a further 15 sec/speed 10, again gradually increasing from speed 1 to speed 10. Scrape down sides of bowl.
Cook 20 min/100°C/speed 2.5 with MC removed and TM basket on mixing bowl lid.
The mixture will darken to a light golden brown. Allow to cool to room temperature. Reserve enough paste for the curry and store the rest for later use.
Place oil and spice paste into mixing bowl and sauté 3 min/100°C/speed 1.
Add lemongrass, prawns and pepper and sauté 2 min/100°C/
"Counter-clockwise operation" /speed 1.Add water and chicken stock concentrate and bring to the boil 3 min/100°C/
"Counter-clockwise operation" /speed 1, with MC removed and TM basket on mixing bowl lid. Remove prawns and set aside in a ThermoServer to keep warm.Add coconut cream to sauce in mixing bowl and bring to the boil 3 min/100°C/speed 1, with MC removed and TM basket on mixing bowl lid, then simmer 5-10 min/90°C/speed 1, with MC removed and TM basket on mixing bowl lid.
Pour finished sauce over prawns in ThermoServer and remove lemongrass.
Serve on a bed of cooked rice garnished with fried shallots and fresh coriander leaves.
Spice paste
Curry
Tip
See Recipe Community for the Coconut Cream recipe by Russell Blaikie. See the Everyday Cookbook for Cooked rice and TM chicken stock concentrate. TM chicken stock concentrate and water can be replaced with 100g of liquid chicken stock.
This makes quite a hot curry. Halve the quantity of bird's eye chillies if you prefer a milder heat to your curry. Freeze any leftover curry paste in a snap lock sandwich bags or an ice cube tray for up to three months. Substitute the prawns with about 700g skinless chicken thigh, cut into 2cm cubes. Saute the chicken as per the prawns in the recipe above, leave chicken in the mixing bowl while you add the liquids and cook over a low heat until sauce thickens. This should take about 30-40 minutes.
Russell uses Thermomix in all master classes at Must Winebar. To view the latest events visit: //www.must.com.au/whats-on.html
Thermomix Model
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Recipe is created forTM 31
Comments
Made the paste last night and finished it off tonight in a pot on the stove as I was worried the thermo would chop the prawns and I wanted them whole. Great flavour and now I have the paste for a few more meals.
wear gloves when handling the chilli - amature mistake for me!! long process but its a yummy curry!
My prawns all got chopped up and I used reverse
Just made this for dinner (few variations based on ingredients available) it was fantastic! Used macadamia nuts instead of candle nuts and used fresh lemon verbena instead of lemongrass. I also made half volume of the curry paste and got distracted so put everything in and cooked on 100 degrees for 10 mins, still worked out great!
HUGE effort to make the curry paste which makes about 6 portions of the PASTE - not to be confused with the recipe making 6 portions to eat.
A couple of tips: BEWARE the tumeric - make sure you wear gloves and be very very careful with the paste as it stains! it has stained my kitchen bench, fingers and chopping board. Also wear the gloves while you are doing the chilli!
It was a nice recipe but for me, not something that blew my mind, which is a bummer considering I spent a couple of hours making it!
Delicious! - Loved the use of fresh ingredients, Thanks Russell!
Certainly makes a lovely flavoursome curry, even without the candlenuts. Hubby loved it and we have two batches in the freezer for next time. Turmeric sends everything yellow though, even my hands!
Hi Sophie, yes if you use the reverse it stirs, rather than chops. Have fun using your Thermomix!
Made the paste for this on Monday night and the actual curry last night .. absolutely delicious. Used Brazil nuts instead of candle nuts. This is a definite favourite in our house now.
I do have a question .. how long will the paste last, and what is the best way to store it? Can it be frozen?
Thanks for the delicious recipe Russell.
The flavour was nice, but the chicken all got shredded! I think perhaps because I put it on "1" going forward for a bit before I realised then put it on reverse. If I had left it on reverse all the way, would the chicken have just stayed cubed? (just got the thermomix yesterday!)
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