Thermomix Red Curry Sauce

THERMOMIX RECIPES: Thai Red Curry Paste

Right Folks.

In case you are not familiar, a thermomix is a very handy, albeit a very expensive, piece of equipment. It weighs, chops, stirs, heats... It is incredible. It is a robotic sous chef which doesn't talk back! You get the idea.

The following recipe is a fantastic red curry sauce made completely in a thermomix. It also can be made in a wok or a pan. There will be loads of washing up to do after, and your stove top will be completely annihilated, but hey, good food is worth it, no. So, contact me if you would like the method for the traditional way, BUT this is thermomix time!

Ingredients:

14 Long Red Chili - halved and deseeded
4 Lemongrass - outer leaves removed
4 Lime Leaves
4 Shallots
6 Cloves of Garlic
1 tbsp of Shrimp Paste (Optional, but does add a real depth of flavour)
20 White Peppercorns
3 tsp Coriander Seeds
2 tsp Cumin Seeds
1/2 Nutmeg
4 tbsp Thai Fish Sauce
4 tbsp Sugar
6 tbsp Coconut Oil
3 Small Cans of Coconut Milk

Method:

Place the pepercorns and seeds in the thermomix, turn the timer to 3 minutes / maximum temp / speed 10.

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Add

Shallots.

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Deseed

Chilis. For a hotter curry keep some of the seeds.

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Add

Chilis.

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Add

Peeled Garlic.

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Add

Lemongrass and Lime Leaves.

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Add

Ginger.

Phew, so after all that we can start blending. If you were to do this the traditional Thai way you would have been pounding in a pestle and mortar for 30 minutes by now!!

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Add

Coconut Oil.

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Blend

3 mins / 8.5 Speed.

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Paste

There you have it, a ready to go Thai Red Curry Paste.

This can now be stored for up-to a week in the fridge. It can be frozen, you can fry some with some veggies, you can marinated some chopped chicken or rub some on some fish before serving.

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But

We are going to carry on making the sauce.

12 mins / 115 Celcius / 2.5 Speed

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Option

Shrimp Paste. I love it. Real depth of flavour.

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Scrape

Down the sides.

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Add

Sugar, you can use white, brown or palm sugar.

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Add

Thai Fish Sauce. It is smelly but gives the curry a very smooth rich finish.

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Cook

The sugar and the fish sauce.

For 5 mins / 120 Celcius / Speed 2.

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Add

The coconut milk.

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Cook

10 mins / 110 Celcius / Speed 2

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Done

Curry sauce ready to go.

There you have it. You can add anything to this and it will be brilliant.

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E.g.

I marinated some chicken in lime, coriandor and ginger. Bake it off and add that to the sauce.

Please leave me a comment.

Michael

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