Prep time: 15 minutes Cook time: 15 minutes Makes: 3/4 cup paste
- 10 long red dried chillies
- 2 stalks lemongrass
- 4cm fresh ginger, peeled and coarsely chopped
- 1 bunch coriander, leaves, roots and stem washed
- 4 large cloves garlic, coarsely chopped
- 4 Asian shallots, peeled and diced
- 1 teaspoon coriander seeds
- 10 white peppercorns
- 600g chicken thigh fillets, cut into large cubes
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil
1. Cut ends off dried chill and tap out seeds (if you want a hot paste, keep the seeds inside). Soak in warm water for 10 minutes.
2. Once chillies have softened, squeeze and remove excess moisture. Coarsely chop and place into a bowl.
3. Trim stalk and woody end of lemongrass and peel off thick outer leaves. Coarsely chop and add to the chillies.
4. Coarsely chop the coriander roots and 2cm of the stems and add to bowl along with the garlic and Asian shallots.
5. Place coriander seeds into a small frying pan and heat over low heat for 1-2 minutes or until toasted and fragrant; cool.
6. Grind coriander and white peppercorns in a spice grinder or mortar and pestle until coarsely ground; add to curry paste ingredients
7. Follow instructions to insert the Food Grinder Attachment into the Stand Mixer fitted with the coarse grinding plate.
8. Position the mixer bowl under the Grinder to collect the ingredients.
9. Turn Stand mixer to speed 4. Add curry paste ingredients to the food tray and use food pusher/wrench to push slowly. Repeat this process using the coarse grinding plate once more.
10. Replace coarse grinding plate with the fine grinding plate and mince curry paste again for the third time. Mixture should be finely ground and form a moist paste.
11. To make curry chicken patties, insert Food Grinder Attachment fitted with the coarse grinding plate and mince chicken and ½ cup of the coriander leaves.
12. Stir through 11/2 tablespoons of prepared curry paste and salt and mix well. Divide mixture into 6 large patties and refrigerate for 1 hour.
● To make a red curry – use 2/3 cup of paste
● Cover remaining paste with a tablespoon of oil and refrigerate for up to 2 weeks or freeze for 3 months.