Red and green curry pastes (thai curries)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Shallots | |
| 3 | Cloves garlic | |
| 2 | Stalks lemon grass | |
| 1 | tablespoon | Coriander seeds |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Black peppercorns |
| 10 | Dried red chilies | |
| 1 | tablespoon | Chopped coriander root |
| 1 | tablespoon | Ground galangal |
| 2 | teaspoons | Grated lime peel |
| A small piece of trassi | ||
| Salt to taste | ||
Directions
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