Thai Curry Paste ---2 recipes


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Posted by Cookie on October 20, 2001 at 21:23:50:

Thai Curry Paste

1 tspn caraway seed
1 tspn coriander seed
1 tspn chopped dried makrood rind
1 tspn ground dried laos root (kah)
2 tblspn chopped fresh lemon grass (use bottom 2" of stems only)
2 tblspn chopped red onion
10 cloves garlic, peeled
chili (see notes below)
1/2 tspn salt
1/2 tspn water

RED CURRY PASTE: combine first 7 ingredients in blender at
medium speed until coarse ground. In mortar combine chili,
salt and blended spices and grind to paste with pestle. Add
water and grind till well mixed.
Authentic traditional Thai red chili is prepared by cutting
open 6 dried chilis and removing the seeds. Soak the pods in
water for 30 minutes, drain and squeeze out the excess water.
2 tblspn chili powder can be substituted for fresh chilis.
The Tuong Ot Sriracha chili sauce mentioned in a previous
missive will also work well.


GREEN CURRY PASTE: Prepare as above but substitute fresh green
serrano chilis for the red chilis, fresh makrood for the dried,
fresh laos root for the dried.

-------------------------

CURRY PASTE (THAILAND)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*INGREDIENTS*
6 Dried hot red chilies, 1 1/2
-- 2 inches long
2 tb Minced shallots or scallions
-(white part only)
1 tb Minced garlic
1 tb Paprika
1 tb Powdered sereh (powdered
-dried lemon grass)
1 tb Trassi (shrimp paste)
1 t Ground laos (ginger)
1 t Caraway seed
1 t Coriander seed
1 t Finely grated fresh lemon
-peel
1 t Salt

Source:Pacific and Southeast Asian Cooking - Time/Life

*DIRECTIONS* Under cold running water, wash the chilies and remove
their stems. Brush out any seeds that cling to the skin and break the
pods into small pieces.

To make red curry paste: combine the chilies, shallots (or scallions),
garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel
and salt in the jar of an electric blender and blend at high speed
for 20 to 30 seconds. Turn off the machine, scrape down the sides of
the jar and blend again until the mixture is a smooth paste. Tightly
covered and refrigerated, the paste may be safely kept for a month or
so.

To make green curry paste: substitute 6 fresh hot green chilies
(about 2 inches long) for the dried red chilies and omit the paprika
from the recipe. Then follow the above directions precisely. Green
curry paste may be covered and refrigerated for about a month.

*VARIATIONS*

For a more fiery paste, include some seeds - the hottest part of the
chili.

<< Joyce Monschein >>




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