Thai curry paste

Yield: 1 Servings

Measure Ingredient
1 teaspoon Caraway seed
1 teaspoon Coriander seed
1 teaspoon Chopped dried makrood rind
1 teaspoon Ground dried laos root (kah)
2 tablespoons Chopped fresh lemon grass (use bottom 2\" of stems only)
2 tablespoons Chopped red onion
10 \N Cloves garlic; peeled
\N \N Chili (see notes below)
½ teaspoon Salt
½ teaspoon Water

Date: Thu, 9 May 1996 15:59:14 -0500 From: lisa@... (Lisa Folickman) >Date: Mon, 30 Aug 93 01:52:48 EDT >From: dp661@...

(Dr. Neal Pinckney)

Although Thai curry paste can be purchased in oriental food specialty markets (and it is very good), it is usually preserved in a vegetable oil base, often tropical oils. Here's a recipe for both Red and Green curry paste I got in Bangkok this March: RED CURRY PASTE: combine first 7 ingredients in blender at medium speed until coarse ground. In mortar combine chili, salt and blended spices and grind to paste with pestle. Add water and grind till well mixed.

Authentic traditional Thai red chili is prepared by cutting open 6 dried chilis and removing the seeds. Soak the pods in water for 30 minutes, drain and squeeze out the excess water.

2 tblspn chili powder can be substituted for fresh chilis. The Tuong Ot Sriracha chili sauce mentioned in a previous missive will also work well.

GREEN CURRY PASTE: Prepare as above but substitute fresh green serrano chilis for the red chilis, fresh makrood for the dried, fresh laos root for the dried.

Makrood leaves and rind: small double leaves - figure 8 shaped with lime-like fragrance, have a sour, strong pungent taste, are also used in soups and thinly sliced in salads.

Laos root (kah) is very strong & sharp with penetrating odor, not unlike eucalyptus. kwvegan vegan

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