This Laotian Curry Paste is not hard work at all! Once you have gathered all of the ingredients they just need to be popped into a blender and blitzed until as fine as you want it to be.
After a lot of hard work on my part, my new cellphone was ready for me at the iStore. On my first visit to do my upgrade I asked the manager what paperwork I needed. She looked at what I had and told me all was in order, but I would need a copy of the director’s ID. I printed this out, and took the documents with me on the day I was told to collect my phone. The first issue was that the person dealing with my upgrade knew nothing about the business platform. The second was that they did not like the format the ID document was printed in. It had to be ‘real size’ and not the A4 page I presented them with. They also needed a copy of the Company’s registration form which I was not told about. This made me so frustrated.
Today’s inspirational recipe from Lavender and Lime ♥ Laotian Curry Paste ♥ #LavenderAndLime Click To Tweet
Thankfully our head office was not experiencing load shedding and the documents could be emailed to the consultant. After he received them, the long, complicated process could begin. The contract had to be completed and only then could the phone be assigned. This involved a whole lot of discussion and the entire process took two hours. And at the end of it I could not just leave with my phone as I needed an approval SMS. This should have been sent the minute he pressed the final button on his computer. But the SMS did not come through. And I was told it would be sent within 24 hours. But as he would not be at work for the next 2 days, I would have to deal with someone else to collect the phone. Once again I left the iStore extremely frustrated!
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Laotian Curry Paste
- 30 g galangal, roughly chopped
- 30 g fresh root ginger, roughly chopped
- 30 g fresh coriander, roughly chopped
- 30 mls water *
- 15 mls coriander seeds, lightly toasted
- 10 mls fish sauce
- 7.5 mls cumin seeds, lightly toasted
- 5 mls curry powder, lightly toasted **
- 4 green Thai chillies, seeded ***
- 3 dried Thai lime leaves, lightly toasted
- 3 garlic cloves, peeled
- 2.5 mls ground turmeric, lightly toasted
- 1 stalk lemongrass, outer leaves removed and roughly chopped
- 1 shallot, peeled and roughly chopped
- Place all of the ingredients into a blender and blend until as fine as you want your curry paste
- Store in a sterilized glass jar and use as needed
** use up to 15mls for a stronger curry flavour.
*** use more or less, depending on the heat level you want for your curry. See this post on how I sterilize my glass jars.
View the previous posts on June 27:
- 2022: Minestrone
- 2021: Prodigal Son
- 2018: Shiraz SA Awards 2018
- 2016: Savoury Mince Baked Pirozhki
- 2012: I Love My Country!
- 2011: Le Creuset Evening At Silwood