In a NutriBullet/food processor/high speed blender:
(Chop larger ingredients so they blend easier)
(I eyeball my ingredients but these measurements should be a good starting point)
1 lemongrass stalk
4 decent sized cloves of garlic (or more if you’re like me)
Birds eye chilli (to taste – the little packs at woollies are good, a whole pack makes it fairly hot for most palates)
Two long red chillies
A thumb sized piece of ginger and/or galangal
1 French shallot
Several kaffir lime leaves (discard stems/vein)
Dash of salt
Ground coriander
Ground cumin
Ground fennel seeds (smaller amount maybe 1/4-1/2 tsp)
Curry powder
White pepper (1/4-1/2 tsp)
If I have it in the pantry I add a dash or two of Garam masala – why not!
Lime zest
Juice of half a lime
Soy sauce(1/4 cup should be plenty)
Few dashes Thai golden mountian sauce (found in some Asian stores –
Substitute with vegan stir fry/oyster sauce or a vegan fish sauce)
Decent squeeze of tomato ketchup
Dash of rice wine vinegar or similar
Maple syrup to taste – 60ml is a good starting point
Top up with around a quarter to one third of a can of coconut cream and blend well. If you want a paste use less coconut cream, if you want sauce use more. Use with your choice of vegetables and protein, It’s even better the next day!
Schloss Vollrads Spätlese Riesling makes for a good wine pairing.
by Impartial_scone