Gastroback Design Mixer Advanced Electronic Instructions For Use Manual page 28

1 small chilli, halved and seeded
165ml water
2 tablespoons lemon juice
1 tablespoon dark soy sauce
2 tablespoons coconut milk
1 teaspoon brown sugar
Place garlic and onion into the blender jug, pulse until chopped. Heat peanut oil in a
saucepan and cook garlic and onion mixture until lightly browned. Place remaining
ingredients into the blender jug. Use speed 3/blend, blend until smooth. Pour combined
mixture over garlic and onion mixture and stir over a gentle heat to warm through. Serve
immediately or cover and store in the refrigerator.
TIP: Satay sauce may thicken on standing, if this happens stir in a little more warm water.
Thai green curry paste
4 large green chillies, stems removed and roughly chopped
1 teaspoon 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 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons dried shrimp paste
1 teaspoon ground turmeric
250ml oil
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
1/2 cup coriander seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1/4 cup dried chillies, broken
6 cloves garlic, peeled
4 teaspoons chopped fresh ginger
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