Ingredients
- 14 dried chillies
- 1 tablespoon shrimp paste
- 50 g galangal, peeled and sliced
- 130 g shallots, peeled
- 110 g lemongrass, white part only, sliced
- 65 g garlic, peeled
- 15 g coriander, including root
- 1 kaffir lime peel, or 2 kaffir lime leaves
- 1 tablespoon salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak dried chillies for 15 minutes (atr least) in hot water
Wrap shrimp paste in foil and roast in a 180deg oven for 15 mionutes
Place chillies in TM Bowl, reserve the water
Take shrimp paste out of foil and place in TM Bowl
Add remaining ingredients, blend for 30secs by slowly increasing speed dial to Sp6
Scrape down the sides, add 1/2 cup reserved chilli water and blend for a further 30secs/Sp9
Blend again to get the desired consistency
- Saute desired amount of paste with 2 tablespoons of oil 3mins/Varoma/Sp1.
- Add 400g Coconut Milk/Cream. Cook for 2mins/Varoma/Sp1
- Add Meat/Veg, Fish Sauce or Salt to taste and cook for 10-20mins (depending on ingredients you are using) on 100degs/Sp1/REVERSE
***Its hard to gauge how spicy your dried chillies are, so it's hard to say how much paste you will need. After cooking the paste with the coconut milk/cream, taste it and if you think it needs more spice, add more curry paste and cook the paste and coconut for 5mins/Varoma/Sp1***
Prep
Making the Paste
Making Curry
Tip
Kaeng Kua comes from Southern Thailand and is the basis of most curries in Thailand. If you follow the below instructions, this one paste will get you through many delicious dishes.
Red Curry
1/4cup Kaeng Kua, 1t White Pepper, 1/2t Roasted Cumin, 1t Roasted Coriander & 2-3 Fresh Red Chillies
Choo Chee Curry
1/4cup Kaeng Kua, 1t White Pepper & 2T Roasted Coconut Flakes
Panang Curry
1/4cup Kaeng Kua, 1/2t White Peppercorns, 1T Sliced Shallots, 2T Roasted Peanuts, 1/2t Roasted Cumin & 1T Roasted Coriander Seeds
Enjoy!
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.
Comments
HI
Thanks so much for taking the time to put this in writing, such a great reference to share. Now I am looking forward to getting cooking!
Hiya. Sorry for the late reply. You can use whole or ground. Whole is obviously better. But this recipe is pretty forgiving. Just adjust the saltiness and sweetness as required. Cauliflower Curry was Choo Chee
Thank you SO much for posting this I have been hanging out for this since the Asian cooking class. A couple of questions. When you say roasted coriander etc do you mean whole or ground? Also which was the cauliflower curry you did on that evening? Was it the Choo chee? Thx