Catler 400 series Instruction Manual page 31

RED CURRY PASTE
Red curry two ways
This curry paste will make enough for the
Thai sweet potato soup recipe on page
33 and the Red Chicken Curry on page 37
INGREDIENTS
1 teaspoon shrimp paste (belacan), optional
20 dried long red chillies, seeds removed
4 cm piece galangal, peeled, thinly sliced
2 lemongrass, white part only, roughly sliced
12–14 coriander roots, scraped
10 kaffi r lime leaves, stems removed and
sliced thinly
4 red shallots, halved
12 cloves garlic
2 teaspoons salt
3-4 tablespoons vegetable oil
METHOD
1. Wrap shrimp paste in a piece of
aluminium foil. Cook under a hot grill and
cook for 1–2 minutes each side.
2. Place chillies in a heatproof bowl and
cover with boiling water; soak for
approximately 15 minutes or until
softened.
3. Assemble the food processing bowl
using the quad blade.
4. Combine shrimp paste, chillies and
remaining red curry paste ingredients
into the processor bowl; place lid on
bowl. Attach the motor body; select
speed 15 and process until all the
ingredients become a paste. Scrape
down sides if necessary.
Paste can be stored in refrigerator with a little
extra oil over the top for 1 week or frozen for
1 month.
ROASTED MEDITERRANEAN SOUP
Serves 4–6
INGREDIENTS
2 tablespoons olive oil
2 red onions, quartered
5 cloves garlic
1 large fennel, cut into thin wedges
3 zucchinis, roughly chopped
2 red capsicum, quartered and seeded
2 green capsicum, quartered and seeded
1–2 tablespoons olive oil
Salt and freshly ground black pepper
1 litre chicken or vegetable stock
2 × 400g can chopped tomatoes
1
/ cup shredded fresh basil leaves
3
METHOD
1. Preheat oven to 200°C. Place onions,
garlic, fennel, zucchini and capsicums
into a large baking dish; drizzle with oil
and season with salt and pepper. Bake
in oven for about 30 minutes or until
vegetables are tender.
2. Place vegetables into a saucepan with
stock and chopped tomatoes. Bring
mixture to the boil and cook for
a 10 minutes. Allow mixture to cool
slightly.
3. Place stick mixer into saucepan and
blend until soup is smooth. Season to
taste and stir through shredded basil.
TIP
31
RECIPES