Gastroback Design Mixer Advanced Plus Operating Instructions Manual page 75

THAI GREEN CURRY PASTE
» 4 large green chillies, stems removed and
roughly chopped
» 1 tsp black peppercorns
» 1 onion, roughly chopped
» 2 cloves peeled garlic
» 1 bunch coriander, including root, washed
and chopped
» 1 stem lemongrass, trimmed and thinly sliced
» 1 tsp salt
» 2 tsp ground coriander
» 1 tsp ground cumin
» 2 tsp dried shrimp paste
» 1 tsp ground turmeric
» 250 mloil
Place all ingredients into blender jug. Use speed
3/blend, blend to a smooth paste.
TIP: Scrape sides of blender jug with a spatula
and add a little extra oil or tablespoon of water if
necessary.
TIP: Store curry paste in an airtight blender jug in
the refrigerator.
TIP: Substitute 2 teaspoons chopped lemon rind for
lemongrass.
TIP: This curry paste is best suited to poultry. Allow
2 tablespoons paste per 500g poultry.
MALAYSIAN CURRY PASTE
» ½ cup coriander seeds
» 1 tbsp cumin seeds
» 2 tsp fennel seeds
» 1/4 cup dried chillies, broken
» 6 cloves garlic, peeled
» 4 tsp chopped fresh ginger
» 5 candle nuts, chopped
» 2 tbsp desiccated coconut
» 3 tsp blachan (shrimp paste)
» 2 tsp tamarind paste
» 2 tsp ground turmeric
» 4 stems fresh lemon grass, thinly sliced
» 400ml oil
Place all ingredients in blender jug. Use speed 3/
blend, blend to a smooth paste.
TIP: Store curry paste an airtight blender jug in the
refrigerator.
TIP: Candle nuts, blachan and tamarind paste are
all available in the Asian section of most supermar-
kets or Asian grocery stores.
TIP: If candle nuts are difficult to find use another
nut i.e. peanut, macadamia.
TIP: This curry paste is best suited to fish and shell-
fish. Allow 2 tablespoons paste per 500g seafood
or fish.
STARTERS
NACHOS
» 155 g corn chips
» 2 tomatoes, peeled and finely chopped
» ½ cup grated tasty cheese
» ½ cup grated romano cheese
Avocado topping
» 1 large avocado, stoned, peeled and chop-
ped
» 2 tsp lemon juice
» ½ cup sour cream
» 2 spring onions, chopped
» 2 tsp minced garlic
» 1 tsp chilli
Layer corn chips and tomatoes in an ovenproof
dish, finishing with a layer of cheese. Bake at
200ºC for 10-15 minutes, or until cheese melts
and is golden. To make topping, place avocado,
lemon juice, sour cream, spring onion, garlic, and
chilli in blender jug. Use speed 2/chop, blend
until smooth. Spoon the avocado topping onto corn
chips and serve immediately.
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