This is a quick and easy-to-make paste that adds a nice, flavourful kick to curries. If you want to make it even quicker and easier, you can do what I do and just blend a few chiles into some ready-made ginger paste.
Ginger-Chile Paste
From 660 Curries by Raghavan Iyer
Ingredients
- 1/2 c. water
- 227g fresh ginger, coarsely chopped
- 12 fresh green Thai chiles
Directions
- Pour water into blender, followed by ginger and chiles.
- Purée until smooth.
- Paste can be stored in the fridge for up to a week or frozen for later use.
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