- 10 long red dried chillies
- 2 stalks lemongrass
- 4cm fresh ginger, peeled and coarsely chopped
- 1 bunch coriander, leaves, roots and stem washed
- 4 large cloves garlic, coarsely chopped
- 4 Asian shallots, peeled and diced
- 1 teaspoon coriander seeds
- 10 white peppercorns
- 600g chicken thigh fillets, cut into large cubes
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil
- Cut ends off dried chill and tap out seeds (if you want a hot paste, keep the seeds inside). Soak in warm water for 10 minutes.
- Once chillies have softened, squeeze and remove excess moisture. Coarsely chop and place into a bowl.
- Trim stalk and woody end of lemongrass and peel off thick outer leaves. Coarsely chop and add to the chillies.
- Coarsely chop the coriander roots and 2cm of the stems and add to bowl along with the garlic and Asian shallots.
- Place coriander seeds into a small frying pan and heat over low heat for 1-2 minutes or until toasted and fragrant; cool.
- Grind coriander and white peppercorns in a spice grinder or mortar and pestle until coarsely ground; add to curry paste ingredients
- Follow instructions to insert the Food Grinder Attachment into the Stand Mixer fitted with the coarse grinding plate.
- Position the mixer bowl under the Grinder to collect the ingredients.
- Turn Stand mixer to speed 4. Add curry paste ingredients to the food tray and use food pusher/wrench to push slowly. Repeat this process using the coarse grinding plate once more.
- Replace coarse grinding plate with the fine grinding plate and mince curry paste again for the third time. Mixture should be finely ground and form a moist paste.
- To make curry chicken patties, insert Food Grinder Attachment fitted with the coarse grinding plate and mince chicken and ½ cup of the coriander leaves.
- Stir through 11/2 tablespoons of prepared curry paste and salt and mix well. Divide mixture into 6 large patties and refrigerate for 1 hour.
● To make a red curry – use 2/3 cup of paste
● Cover remaining paste with a tablespoon of oil and refrigerate for up to 2 weeks or freeze for 3 months.