Curry red pasta – a detailed recipe for cooking. друзьями: 
Time:40 min The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. peeled and coarsely chopped small dried chili peppers
- 10 peas of black pepper
- 1 tbsp. l roasted coriander seeds
- 1 tsp roasted cumin seeds
- 2 stalks of fresh lemongrass
- 1/4 Art. coarsely chopped fresh cilantro root or leaves with stalks
- 2 tbsp. l finely chopped, peeled fresh galangal or ginger
- 1 tsp chopped zest of wild or homemade lime
- 2 tbsp. l coarsely chopped garlic
- 1/4 Art. chopped shallots
- 2 tsp shrimp pasta
- 1 tsp salt
Recipes with similar ingredients: chili pepper, ginger root, lime zest, shallots, garlic, black pepper, coriander, cumin, lemon grass, curry paste, cilantro
Recipe preparation:
- In a small bowl with warm water, put chili peppers and soak for 20 minutes Mix peppercorns, coriander and cumin seeds in mortar and grind into powder with a pestle, or use mill for spices.
- At lemongrass, trim grassy tops and hard roots, then finely chop the stems. Put lemongrass, cilantro in a mortar, galangal, lime peel and mash. Add garlic, shallots and mind the formation of a wet paste, about 5 minutes. peppers and put them in a paste in a mortar. Add spices, pasta from shrimp, salt and chop well. Put the paste in a jar tightly close and store in the refrigerator. Exit: 1 tbsp.
