Yield: 1 Servings
|6||Dried hot chilies|
|1||Inch cube of fresh ginger|
|2||Sticks of fresh lemon grass; (that Asian market again!)|
|4 ounces||Shallots or onions|
|10 larges||Cloves of garlic|
|1 teaspoon||Shrimp paste or anchovy paste or Mexican shrimp paste|
|1 tablespoon||Ground coriander seeds|
|2 teaspoons||Ground cumin seed|
Hi Alda...this may use some of your coriander! This curry paste may be frozen.
Put 1 cup water in a bowl and crumble the dried chilis into it, let soak for half an hour. Finely chop the ginger and the lemon grass, but with the lemon grass, cut across the lemon grass into very fine slices and only up to where the grass gets dry like straw. Pell the garlic and the onion and chop them coarsely. When the chilies have done soaking,put them and the water into a blender, and add the othere ingredients...blend until smooth.
This is your basic curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used up...notice that there is no salt in this curry paste, the shrimp paste makes up for it.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Jun 04, 1998