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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
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.