Malaysian Curry Pasta – a detailed recipe for cooking. с друзьями: 
Photo of the dish: Мин Цай Time: 15min The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l turmeric
- 1/4 Art. peeled and chopped galangal
- 1 tbsp. cilantro stems
- 0.5 tbsp. peeled chopped garlic
- 3 cut stems of lemongrass, only the white part
- 0.5 tbsp. fish sauce
- 0.5 tbsp. fresh lime juice
- 1 tbsp. peeled shallots
- 0.5 tbsp. fried thai chili
- 5 tbsp. l crushed coriander
- 2 tbsp. l coarse grilled cumin
- 2 tbsp. l crushed peas
- 2 tbsp. l salt
- 2 tbsp. peanut butter
Recipes with similar ingredients: curry paste, turmeric, lemon grass, chili pepper, coriander, cumin, black peas, lime juice, fish sauce, peanut butter, shallots, garlic
Recipe preparation:
- Puree turmeric, galangal, cilantro, garlic, lemongrass and juice lime in a food processor using a special nozzle. Make sure the smoothie is homogeneous. Add shallots, chili, spices and salt. While mashed, pour in oil. Taste add spices. Paste can be stored in the refrigerator for at least 2 weeks. Exit: 3 tbsp. Recipe for red curry paste.
