Red curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Dried chillies; (soaked in hot |
| ; water) | ||
| ½ | cup | Small purple shallots or 2 small brown; chopped |
| ; onions | ||
| 3 | tablespoons | Finely sliced lemon grass |
| 1 | tablespoon | Chopped galangal |
| 2 | tablespoons | Chopped coriander roots and lower part of; well washed |
| ; coriander roots | ||
| 1 | tablespoon | Garlic |
| 1 | teaspoon | Tumeric |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Finely grated kaffir lime rind |
| 4 | Kaffir lime leaves | |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Black peppercorns |
| 2 | teaspoons | Cumin seeds |
| 1 | tablespoon | Coriander seeds |
| 2 | teaspoons | Dried shrimp paste |
Directions
First roast the coriander seeds and other whole spices seperately in a dry pan until brown and fragrant and pound to a fine powder in a mortar and pestle.
In a powerful electric blender, grind all ingredients to a puree.
Store in a glass jar, keep refridgerated and use as required.
Converted by MC_Buster.
Per serving: 297 Calories (kcal); 29g Total Fat; (81% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.