Thai chili paste

1 Servings

Ingredients

QuantityIngredient
6Dried hot chilies
1Inch cube of fresh ginger
2Sticks of fresh lemon grass; (that Asian market again!)
4ouncesShallots or onions
10largesCloves of garlic
1teaspoonShrimp paste or anchovy paste or Mexican shrimp paste
1tablespoonGround coriander seeds
2teaspoonsGround cumin seed
½teaspoonTurmeric

Directions

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