Tonight I'm making a Bali curry using a Conimex spice paste

Tonight I'm making a Bali curry using a Conimex spice paste. I'm using chicken thighs, cauliflower, carrots, broccoli, leeks, and green cabbage. I've got the chicken going and the rice steaming. The veggies are chopped and will soon be steamed and tada mix it together - dinner is done. I always make a big dinner on Sunday so we have leftovers for a dinner or two during the week or a few lunches.
Ok this mix is over the top! The 10 year old loves in and everyone else does too! Another great 5 minute meal from Conimex.
The spices in this one are Coconut Milk, Chili peppers, vinegar, coriander, galanga, carrot, lemongrass, garlic and trassi (shrimp paste).
This kind of spice mix is such a help to me. Once you have Indonesian spices you will never want anything else. They are rich and complex and so much more flavorful than other Asian spices. I can see sadly why the world fought over the "Spice Islands".






I haven got a picture on the site of the Bali Spice paste but this Java one shows how the packaging looks.


If you want to try and make a spice paste on your own the recipes at http://www.baliguide.com/ are really good.

INGREDIENTS:
300 gr large red chili halved, seeded and chopped
100 gr garlic, peeled and chopped
75 gr ginger, peeled and chopped
500 gr shallot, peeled and chopped
75 gr laos, peeled and chopped or 1tbsp dried laos
100 gr kencur root, peeled and chopped
175 gr fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
150 ml coconut oil
250ml water
¾ tbsp salt


PREPARATION: Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Cool before using.

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