This time, before you chill the dough, roll and fold it for a fourth time, this time without adding any fat. Repeat the process of adding the fats a third and final time. Repeat with the next 3 tablespoons of each of the fats and fold as you did before. Add beef and cook, turning often, for 4-5 minutes or until lightly browned. Heat ghee in a large frying pan over high heat. Add chicken, stir then lower heat to medium so its bubbling gently. Make korma paste according to recipe instructions.

Wrap in plastic wrap and place in the refrigerator for about 15 minutes.Īfter the dough has chilled, take it out of the fridge, unwrap it and roll it out for the second time, until it's about 7' by 21'. Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt. Fold the bottom third up over the middle third and the top third down over that. Take 3 tablespoons more of each type of fat and dot them over the top two-thirds of the dough. If the dough sticks at any point, slide a bench knife or spatula under it and throw a little flour underneath. With a well-floured rolling pin, roll the dough out until it's about 7' wide and 21' long. Turn the dough out onto a lightly floured surface and knead it until it's smooth. Mix the lemon juice with the water, and stir into the flour/fat mixture until you have a soft dough. Take one quarter (3 tablespoons) of each type of fat and rub it into the flour/salt mixture with your fingertips until it resembles cornmeal. In a medium-sized mixing bowl, blend the flour and salt together.

Plain paste recipe