Ingredients
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 star anise
- 8 teaspoons chilli flakes, dried
- 1 tsp black peppercorns
- 1 cinnamon stick
- 2 cloves
- 6 candlenuts
- 2 onions
- 4 cloves garlic
- 1 piece ginger, approx 2cm, peeled
- 1 thumb turmeric root, fresh and peeled ( or 1 Tbsp Turmeric Powder)
- 4 tsp tamarind puree
- 1 tsp shrimp paste
- 40 grams Sunflower or Olive oil
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place coriander seeds, cumin seeds, fennel seeds, star anise, chillies, peppercorns, cinnamon stick, cloves and candlenuts into TM bowl and heat at Varoma temp for 8 mins on speed 1.
Grind spices for 1 minute at speed 9.
Add onions, garlic, ginger, turmeric, tamarind puree, shrimp paste and oil into TM bowl and puree for a minute at speed 4. scrape down and if required puree further at speed 4 for further 30 secs.
Paste can be stored for several weeks in refridgerator in an airtight container. Best to cover curry pastes will a layer of oil as this will help retain colour and prevent oxidisation. Paste may also be frozen.
Recipe makes around 300gms of curry paste. Enough for 6 curries - can easily be halved or doubled.
Nonya Curry paste
Thermomix Model
-
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.
Comments
I am going to try this recipe as I prefer making my own pastes. I found a good site that gives substitutes for candlenuts:
Brazil nuts: 1/3 per candlenut
Macadamias: 1.5 per candlenut
Cashews: 1.75 per candlenut
Blanched almonds: 3 per candlenut
I couldn't buy candle nuts - so made the paste without ....and it was still sensational - although quite a dry texture. I have frozen the leftover paste.
Added to your chicken curry recipe, it was a knockout! We loved it!