Thai Curry Paste     


Description
Curry TypeUnknown
StrengthMedium hot
DifficultyUnknown
SourceMadhur Jaffrey's "Far Eastern Cooking".
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients7 large or 10 med whole dried hot red chilies
2-inch cube fresh or 4-6 slices dried galangal OR 2-inch cube fresh ginger
2-3 pieces dried or 3 1/2 inch pieces fresh kaffir lime rind (optional)
1 stick fresh or 2 tablespoons dried sliced lemongrass
3 garlic cloves
4-5 roots from fresh coriander (!)
6 shallots or 1 med onion
1.5 teaspoons shrimp or anchovy paste
2 teaspoons paprika
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
1/4 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cardamom
1/2 teaspoon salt
InstructionsRemove & discard chili seeds
Combine chilies, and (if using them) dried galangal, dried kaffir
rind, dried lemongrass in a small bowl - cover with 3/4 cup water and set aside for 40 mins-1 hour

If using fresh galangal or ginger, peel & coarsely chop them. If using fresh lemongrass, cut crosswise into fine slices.

Peel garlic, wash coriander roots & pat dry.

Combine all ingredients (including the soaking water from the dried ingredients) in a blender & blend well.

Makes about 1/2 cup. I put the remainder into an ice tray, froze it and then put the frozen cubes in a plastic bag in the freezer ready for the next Thai curry.

I used fresh ginger, dried lemongrass and omitted the kaffir rind, and it came out great.
Notes
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