CHU CHEE CURRY PASTE - TM & TRADITIONAL METHOD

INGREDIENTS:

Chu chee paste

10 large dried red chillies

1 Tbsp coriander seeds

1 Tbsp mixed peppercorns

1 Tbsp shrimp paste (belacan)

10 kaffir lime leaves, finely shredded

2 Tbsp grated kaffir lime zest (or lime or lemon zest)

2 Tbsp chopped coriander stem and root

1 lemon grass stem, white part only, finely chopped

3 Tbsp chopped fresh galangal (or ginger)

1 Tbsp paprika

1 Tbsp red curry paste

6 garlic cloves, chopped

1 big red onion, chopped

TRADITIONAL METHOD:

Soak the chillies in a small bowl of hot water for 10 minutes. Drain, remove the seeds and roughly chop.

Put the coriander seeds, peppercorns and shrimp paste onto a foil-lined tray and bake for 5 minutes, or until fragrant. Place these ingredients, plus all the remaining chu chee paste ingredients, into a food processor and process until the mixture forms a smooth paste.

Add a little water if the paste is too stiff.

THERMOMIX METHOD:

Place dried chillies (deseeded), peppercorns, coriander seeds and shrimp paste in mixing bowl, cook 5 min/100°C/speed 1.
Grind 1 min/speed 10.
Add the rest of the ingredients, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
Blend 30 sec/speed 10. 

Meanwhile, pour some water (about 50ml) onto mixing bowl lid, letting it drizzle around measuring cup in a thin stream onto rotating blades.

Makes about 250g.

Chu Chee prawn curry

Chu Chee fish curry