Dry red curry
This is an original way using the flavour of Thai red curry in other dishes.
Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.
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Ingredients
|
90 |
g |
ground paprika |
|
30 |
g |
star anise |
|
20 |
g |
cumin |
|
10 |
g |
onion powder |
|
10 |
g |
garlic powder |
|
20 |
g |
ginger |
|
2 |
g |
chilli pepper |
|
2 |
g |
lemon thyme |
|
20 |
g |
black pepper |
|
10 |
g |
ground lemongrass |
|
10 |
g |
cardamom |
|
10 |
g |
coriander seeds |
|
4 |
g |
cloves |
|
4 |
g |
dried basil |
|
6 |
g |
ground galangal |
|
2 |
g |
rose petals |
|
|
|
dried peel of an orange |
Preparation method
- Toast all the spices in a dry frying pan.
- Combine all the ingredients and grind finely in a coffee mill or spice mill.
- Store in an air-tight container until needed.
Serving suggestions
- A wonderful flavour element for fish, meat, or vegetables.