Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Chopped Onions |
8 \N | Cloves Garlic |
10 \N | Dried Red Jalapeno Chilies |
4 \N | Thin Slices Galangal |
2 tablespoons | Chopped Lemon Grass |
1 tablespoon | Chopped Cilantro/Coriander Root Or Stems |
½ teaspoon | Cumin |
1 teaspoon | Shrimp Paste |
1 teaspoon | Salt |
3 tablespoons | Oil |
Red and green curry pastes are the basis for most Thai curries.
~--------------------------------------------------------------------- ~-- Combine all the ingredients except the oil in a blender and process until smooth.
Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use. Makes 2-½ cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.