Curry paste

In oriental supermarkets, which are difficult to find here in Tuscany, you find a grand variety of ready made mixtures to use as base for easy oriental cooking. To make your own yellow, green, red, …curry pastes you need so many ingredients, which are even more difficult to find here. Thus, buy different flavors and store them in the freezer. Lemon grass, ginger, garlic, chili pepper, turmeric, … and in 1 or 2 table spoons the dish gets a perfect balanced flavor.

Chop and fry 4 garlic cloves (I can’t resist to add), 1 red onion, 3 cm of fresh ginger in a drizzle of peanut oil. Add 1 (for 2p) table spoon of curry paste (ours is a yellow one, also used for the famous tom yum goong soup). Bake and stir constantly. Add 500 grams of chopped cucumber. Bake and stir now and again. Add 250 grams of chopped squid, 200 grams of cherry tomatoes and 125ml of coconut cream. Taste and add extra soy sauce if needed. The dish is ready after approx 15-20 mins. Finish with chopped dill (strange but tasty combination).

Serve with/without noodles or rice.,


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