Red curry

Yield: 1 servings

Measure Ingredient
10 larges Dried chillies; (soaked in hot
\N \N ; water)
½ cup Small purple shallots or 2 small brown; chopped
\N \N ; onions
3 tablespoons Finely sliced lemon grass
1 tablespoon Chopped galangal
2 tablespoons Chopped coriander roots and lower part of; well washed
\N \N ; coriander roots
1 tablespoon Garlic
1 teaspoon Tumeric
2 teaspoons Paprika
1 teaspoon Finely grated kaffir lime rind
4 \N Kaffir lime leaves
2 tablespoons Oil
1 teaspoon Black peppercorns
2 teaspoons Cumin seeds
1 tablespoon Coriander seeds
2 teaspoons Dried shrimp paste

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.

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