Breville the All In One BSB530XL Mode D'emploi page 34

RECIPES
REd CURRy TWO WAyS
This curry paste will make enough for the
Thai Sweet Potato Soup recipe and the Red
Chicken Curry.
REd CURRy PASTE
INGREdIENTS
1 teaspoon shrimp paste (belacan), optional
20 dried long red chillies, seeds removed
1 ½" (4cm) piece galangal, peeled, thinly sliced
2 lemongrass stalks, white part only,
roughly sliced
12–14 cilantro roots, scraped
10 kaffir lime leaves, stems removed and sliced
thinly
4 red shallots, halved
12 cloves garlic
2 teaspoons salt
3–4 tablespoons vegetable oil
METHOd
1. Wrap shrimp paste in a piece of
aluminium foil. Cook on a hot grill for
1–2 minutes each side.
2. Place chillies in a heatproof bowl
and cover with boiling water; soak for
approximately 15 minutes or
until softened.
3. Assemble the food processing bowl
using the S Blade™.
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4. Combine shrimp paste, chillies and
remaining red curry paste ingredients
into the processor bowl; align and lock
processor lid on bowl. Attach the motor
body; select speed 15 and process until
all the ingredients become a paste.
Scrape down sides with a spatula if
necessary.
TIP
Paste can be stored in refrigerator
with a little extra oil over the top
for 1 week or frozen for 1 month. If
unable to purchase cilantro with roots
attached replace with 2 tablespoons
chopped cilantro stems.