Yield: 6 litres
Preparation time is 45 minutes
Ingredients
- 300 grams shallots
- 200 grams garlic
- 250 grams ginger
- 6 pieces lemon grass
- 1 branch lime leaves
- 200 grams galangal
- 100ml canola oil
- 300g penang chili paste (red Thai chili paste)
- 100g Malaysian curry powder
- 2L vegetable stock
- 4L coconut milk
Directions
- In the food processor or a mortar puree the shallots, garlic, ginger, lemon grass, lime leaves, galangal until coarsely ground.
- Heat the canola oil in a heavy bottomed pot until fragrant. Add the chili paste and curry powder and continue to cook for 5 minutes, but don’t brown. Add the vegetable stock and coconut milk and simmer for 30 minutes.
- Strain and cool.