Gastronomixs

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.

Dry red curry

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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.

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