An aromatic and slightly hot spice blend that is excellent for making curries of any sort (with or without meat). This blend can vitalize soups, fish dishes with coconut milk, or even tempeh recipes.
- 300 g large red chillies, halved and deseeded
- 200 g shallots, peeled
- 100 g garlic
- 200 g galangal
- 75 g ginger
- 75 g candlenuts
- ½ tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 150 ml coconut oil
- 250 ml water
- 1 stalk lemongrass, cut into large pieces and bruised
- 2 bay leaves
- 3 Kaffir lime leaves
- ½ tablespoon tamarind paste
- 2 tablespoons palm sugar
- 1 teaspoon ground turmeric
- Chop the chillies, shallots, garlic, galangal, and ginger into small chunks and place into a food processor
- Add the candlenuts, coriander seeds and peppercorns and blitz until it forms a paste.
- Scrape the paste into a heavy based saucepan. Add the coconut oil, water, lemongrass, bay leaves, kaffir lime leaves, tamarind paste, palm sugar, and turmeric. Simmer on a low heat for about 30-40 minutes, stirring occasionally, until the liquid has evaporated and the spices have become a golden colour
- Remove the lemongrass, bay leaves and kaffir lime leaves. Allow to cool before using.
- Can be frozen for up to 6 months.
- Candlenuts can be replaced with Macadamia nuts