Friday, June 15, 2012

Myanmar - Hanglay Curry Paste


Hanglay Curry Paste



This is a Northern Thai/Burmese style of curry paste

Ingredients

-       3 tablespoons of very thinly sliced lemon grass
-       3 tablespoons of palm sugar
-       1 tablespoon thick soy sauce
-       2 tablespoons of garlic, minced
-       2 tablespoons dried red Thai chile peppers, crumbled
-       2 tablespoons of shallots (small red or purple onions), thinly sliced
-       1 tablespoon ginger, grated
-       1 tablespoon shrimp paste
-       1 tablespoon coriander seed
-       1 tablespoon cumin seed
-       pinch turmeric powder
-       quarter cup fish sauce
-       1 tablespoon tamarind concentrate mixed with 3 tablespoons water

Directions

-       Toast the coriander and cumin seeds until fragrant, and grate.
-       Combine all the curry paste ingredients and process to a fine paste.
-       Shelf life: Will keep 3-4 weeks in a well stoppered container, or may be frozen (I suggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).

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