Another fine recipe. It made me feel all glowy on the inside.
4-5 dried red chili’s
4 cloves of garlic
chopped lemongrass (a full teaspoon)
some coriander, cumin & salt
1/2 a teaspoon of shrimp paste (use more for sweeter taste)
Use a vice to grind all the ingredients together, physical labour is a good thing. But the lazy ones can use a kitchenmachine as well. When finished add some sunflower oil, keep the curry paste in a closed jar in the refrigerator. It doesn’t stay good forever, but up to 2 weeks it should.
1 kg of sweet potatoes (cut into pieces)
6 dl chicken or vegetable stock
4 dl coconut cream
peas (I use about 250 gr for 1 liter soup)
1 spoonful of curry paste
Heat the curry paste in a large pan until you have set free the aromas. Add the pieces of potato, stock and coconut cream and bring to boil. On low fire cook until the potatoes are tender. Use a kitchenmachine to get the soup smooth and silky. Add the peas and heat for a couple more minutes. Serve.