Hanglay Curry Paste
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This is a Northern Thai/Burmese-style of curry paste.
INGREDIENTS
1/4 cup fish sauce
1/4 cup tamarind juice
3 tablespoons very thinly sliced lemongrass
3 tablespoons palm sugar
2 tablespoon of yellow bean sauce
2 tablespoon garlic, minced
2 tablespoons dried red birdseye chilies, crumbled
2 tablespoons shallots, thinly sliced
1 tablespoon fresh ginger, grated
1 tablespoon shrimp paste
1 tablespoon coriander seed
1 tablespoon cumin seed
Pinch of tumericToast the coriander and cumin seeds until fragrant, and grate. Combine all the remaining ingredients and process to a fine paste.
NOTE - This will keep 3 to 4 weeks in a well covered container, or may be frozen.
TIP - Freeze in ice cube tray to give useable portions of cooking without having to defrost a large batch.