Thai red curry paste

Yield: 1 servings

Measure Ingredient
½ cup Small dried red chiles; seeded, and
\N \N Coarsely chopped
10 \N Whole Peppercorns
1 tablespoon Whole coriander seed; toasted
1 teaspoon Cumin seed; toasted
2 \N Fresh lemongrass stalks
¼ cup Coarsely-chopped fresh cilantro root
\N \N (or cilantro leaves and stems)
2 tablespoons Finely-chopped; peeled fresh galanga
\N \N (or peeled fresh ginger)
1 teaspoon Minced wild or domestic lime zest
2 tablespoons Coarsely-chopped garlic
¼ cup Coarsely-chopped shallot
2 teaspoons Shrimp paste
1 teaspoon Salt

Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside. Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes. Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate. This recipe yields about 1 cup of paste.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A08 broadcast 09-24-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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