Ingredients with Measurements:
- 10 dried red chilies
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 1 tablespoon turmeric powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 tablespoon lemongrass powder
- 1 tablespoon shrimp paste
- 1/4 cup vegetable oil
Special Equipment Needed:
- Spice grinder or mortar and pestle
Step-by-Step Instructions:
1. Soak the dried red chilies in hot water for 10 minutes, then drain.
2. In a dry pan over medium heat, toast the coriander seeds, cumin seeds, fennel seeds, and black peppercorns until fragrant, about 2-3 minutes.
3. Grind the toasted spices in a spice grinder or mortar and pestle until fine.
4. In a small bowl, mix together the ground spices, turmeric powder, paprika, garlic powder, ginger powder, lemongrass powder, and shrimp paste.
5. Heat the vegetable oil in a pan over medium heat.
6. Add the spice mixture to the pan and cook, stirring constantly, for 5-7 minutes until fragrant and slightly darkened in color.
7. Remove from heat and let cool.
8. Transfer the curry paste to a jar and store in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 1/2 cup of curry paste
Nutritional information:
- Calories: 140
- Fat: 14g
- Carbohydrates: 4g
- Protein: 2g
Substitutions for ingredients:
- Fresh red chilies can be used instead of dried.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add 1 tablespoon of brown sugar for a sweeter curry paste.
- Use fresh lemongrass instead of lemongrass powder for a more fragrant paste.
Tips and Tricks:
- Use gloves when handling the dried red chilies to avoid getting the oils on your skin.
- Toasting the spices before grinding them enhances their flavor.
- Store the curry paste in an airtight container to prevent it from drying out.
Storage Instructions:
- Store the curry paste in a jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating Instructions:
- The curry paste does not need to be reheated before use.
Presentation Ideas:
- Serve the curry paste in a small dish alongside your favorite Vietnamese curry recipe.
Garnishes:
- Fresh cilantro or Thai basil leaves
Pairings:
- Vietnamese curry dishes, such as chicken or beef curry
Suggested Side Dishes:
- Steamed rice or rice noodles
Troubleshooting Advice:
- If the curry paste is too spicy, reduce the amount of dried red chilies used.
Food Safety Advice:
- Make sure to wash your hands and all utensils thoroughly after handling the dried red chilies and shrimp paste.
Food History:
- Vietnamese curry is a fusion of Indian and Southeast Asian flavors, brought to Vietnam by Indian traders in the 19th century.
Flavor Profiles:
- The curry paste has a spicy, earthy, and slightly sweet flavor.
Serving Suggestions:
- Use the curry paste as a base for Vietnamese curry dishes, or as a marinade for meats and vegetables.
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Region: Vietnamese