Ingredients
Green curry paste to make a meal for 8
- 1 bunch spring onions, greens only
- 1 bunch Garlic chives
- 1 bunch Coriander (fresh), including roots
- 2 sticks lemongrass
- 4 macadamia nuts
- 2 long green chillies
- 2 teaspoons galangal powder
- 2 tablespoons tamarind pulp concentrate
- 2 tablespoons vegetable oil
- 1/8 teaspoon asafoetida (optional, also known as hing
- 1 teaspoon sugar, palm, brown or white
- belacan (shrimp paste), optional, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Blitz lemongrass sticks 10 secs/speed 10.
Add asafoetida (if using) and oil. Saute on Varoma/3 min/speed 2 with MC removed.
Add all other ingredients. Saute further Varoma/3 min/speed 2. Scrape down.
Blitz on speed 10 until the paste is to your liking. If it is too chunky, add more vegetable oil.
Use immediately or store half the batch in the freezer, under a layer of vegetable oil. Use the frozen product within 3 months.
In a pan, gently saute the paste until fragrant. Add chicken, fish, vegetables or tofu and gently coat with the paste. Add coconut milk to barely cover.
Cook gently with the lid on until cooked.
If you're not wild about the flavour balance, add sugar, fish sauce, lemon or lime juice and chilli until it's perfect.
Serve with plain or coconut rice if you wish. It's great with cauliflower rice if you can tolerate cauliflower, or zucchini noodles.
The Paste
The Curry
Tip
Asafoetida replaces the flavour of onion and garlic in low FODMAP recipes, and where onion and garlic is not permitted. It's worth trying, and you will usually find it in Indian grocery stores or online. Be careful to seek one blended with rice flour if a little bit of gluten will cause you problems.
Asafoetida is a pungent (some say foul smelling) spice derived from the resin of a member of the fennel family. Although it is quite strong in the jar/tin, experiment with a pinch in a meal............ but it MUST be sauted gently in oil for 30 seconds before proceeding with any recipe. The cooking transforms it, adding a hard-to-define richness to your meals when cooking without onion and garlic. You have been warned - you cannot add this spice later to a meal.
Both galangal and tamarind pulp are integral to this recipe.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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