Fermented Thai Red Curry Paste
Something a little different - Thai red curry paste made in the mortar and pestle, left quite chunky, and now pit aside to ferment for two weeks. Can't wait for the result. Welcome to #ourfermentationstation #dickydoes #debbiedoes
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I do so love a Red Curry and this paste is no exception.
The recipe called for processing into a paste but I used the mortar and pestle. Its is a more chunky and less red paste but the flavours smell amazing.
You put is aside to ferment on the bench top for two weeks before using.
Ingredients
8-10 thai red chilies, seeded, soaked, drained and diced - I used birds eye
8 medium cloves of garlic
1/3 cup loosely packed coriander (leaves and if possibly, the root
4 tablespoons chopped shallot
3 tablespoons chopped fresh lemon grass
2 tablespoons grated fresh ginger root
2 teaspoon kaffir lime juice
1 1/2 teaspoons kaffir lime zest
1 1/2 teaspoons salt
Combine, chiles, garlic, cilantro, shallot, lemongrass, ginger and lime juice and zest in a food processor and process to a paste consistency. Sprinkle in the salt. It well immediately become juicy.
Pack the paste into a jar that is just the right size for your ferment, pressing out any air pockets as you go. Leave about 1 inch of headspace. The thick brine will be hard to distinguish from the rest of the paste.
Press a piece of plastic (or other cartouche) against the surface of the ferment, being careful not to trap any air beneath it. Screw the lid down tightly. Set the jar in a corner of the kitchen to ferment, and watch for air pockets forming in the paste. If you see any, open the lid and press the paste back down. If the lid starts to bulge, simply open it for a moment to burp the ferment.
This ferment takes a little longer to reach acidity, usually about 14 days. It can be a little more difficult than, say, with a traditional pickle to distinguish the acidic flavors as they develop and know when the paste is ready. We like to use a pH strip to be sure; the final pH should be 4.3 or lower.
When it is ready, place a clean small round of plastic or parchment paper directly on top of the paste. Tighten the lid, then store in the fridge, where this ferment will keep for 8 to 12 months.
I do so love a Red Curry and this paste is no exception.
The recipe called for processing into a paste but I used the mortar and pestle. Its is a more chunky and less red paste but the flavours smell amazing.
You put is aside to ferment on the bench top for two weeks before using.
Ingredients
8-10 thai red chilies, seeded, soaked, drained and diced - I used birds eye
8 medium cloves of garlic
1/3 cup loosely packed coriander (leaves and if possibly, the root
4 tablespoons chopped shallot
3 tablespoons chopped fresh lemon grass
2 tablespoons grated fresh ginger root
2 teaspoon kaffir lime juice
1 1/2 teaspoons kaffir lime zest
1 1/2 teaspoons salt
Combine, chiles, garlic, cilantro, shallot, lemongrass, ginger and lime juice and zest in a food processor and process to a paste consistency. Sprinkle in the salt. It well immediately become juicy.
Pack the paste into a jar that is just the right size for your ferment, pressing out any air pockets as you go. Leave about 1 inch of headspace. The thick brine will be hard to distinguish from the rest of the paste.
Press a piece of plastic (or other cartouche) against the surface of the ferment, being careful not to trap any air beneath it. Screw the lid down tightly. Set the jar in a corner of the kitchen to ferment, and watch for air pockets forming in the paste. If you see any, open the lid and press the paste back down. If the lid starts to bulge, simply open it for a moment to burp the ferment.
This ferment takes a little longer to reach acidity, usually about 14 days. It can be a little more difficult than, say, with a traditional pickle to distinguish the acidic flavors as they develop and know when the paste is ready. We like to use a pH strip to be sure; the final pH should be 4.3 or lower.
When it is ready, place a clean small round of plastic or parchment paper directly on top of the paste. Tighten the lid, then store in the fridge, where this ferment will keep for 8 to 12 months.
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