Red and green curry pastes (thai curries)

Yield: 1 Servings

Measure Ingredient
3 \N Shallots
3 \N Cloves garlic
2 \N Stalks lemon grass
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 teaspoon Black peppercorns
10 \N Dried red chilies
1 tablespoon Chopped coriander root
1 tablespoon Ground galangal
2 teaspoons Grated lime peel
\N \N A small piece of trassi
\N \N Salt to taste

This is used for beef and other robust dishes.

Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add the coriander and cumin seeds after 2-3 minutes. Dry roast until they darken, shaking the pan to prevent burning. Allow to cool, then grind to a powder with the peppercorns. Remove the seeds from the chilies and chop.

Pound or process all the ingredients to a smooth paste.

* For Green Curry Paste, follow the recipe for Red curry paste, using fresh green chilies instead of dried red and adding 2 tbsp chopped coriander leaves.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" <MSpork@...> on Jun 2, 97

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