- TM 31
Ingredients
Red Curry Paste
- 1 tablespoon coriander seeds
- 2 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 3 clove garlic, peeled
- 2 brown onions, peeled and halved
- 5-10 fresh red chillis, keep seeds in if you want it hotter
- 2 cm fresh ginger
- 2 stalk Lemon grass, roughly chopped
- 1 bunch coriander root and stems
- 1 zest of whole lime
- 6 Kaffir lime leaves
Risotto
- 1 medium head of cauliflower
- 2 clove garlic, peeled
- 1 brown onion, peeled and halved
- 2 tablespoon red curry paste, see above
- 1 tablespoons P2 compliant veg stock paste
- 150 g water
- 300 g green prawns
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I'm cooking this todayRecipe's preparation
Add pepercorns, coriander and cumin seeds to mixing bowl and dry roast for 5 minutes Varoma Speed 1
Add chillies, onion garlic, lemon grass, ginger, coriander roots and stems, lime rind and lime leaves. Blend for 30 seconds speed 8. Scrape down sides and repeat.
Put half of cauliflower into bowl and chop for 5-10 seconds
"Counter-clockwise operation" speed 5. Set aside. Repeat with other half of cauliflowerPut garlic and onion into the bowl and chop for 3 seconds speed 7.
Add curry paste and cook for 3 minutes Varoma Speed 1
Add stock, cauliflower and water and cook for 6 minutes 100 degrees
"Counter-clockwise operation" speed softAdd prawns and continue to cook for 9 minutes 100 degrees
"Counter-clockwise operation" speed soft.Serve immediately and season to preference with salt and pepper
Red Curry Paste
Risotto
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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