Joined: Wed Feb 28 2007, 12:14am
Location: Under Your Mom's Meat Flaps!
Posts: 14372
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:
Thai Curry Paste
1 tspn caraway seed 1 tspn coriander seed 1 tspn chopped dried makrood rind 1 tspn ground dried laos root (kah) 2 tblspn chopped fresh lemon grass (use bottom 2″ of stems only) 2 tblspn chopped red onion 10 cloves garlic, peeled chili (see notes below) 1/2 tspn salt 1/2 tspn water
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.
Joined: Wed Feb 28 2007, 12:14am
Location: Under Your Mom's Meat Flaps!
Posts: 14372
Red & Green Curry Pastes (Thai Curries)
Recipe By : Jill Norman * Web File 4/97 Serving Size : 0 Preparation Time :0:00 Categories : Mixes and Spices Oriental / Far East
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 shallots 3 cloves garlic 2 stalks lemon grass 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp black peppercorns 10 dried red chilies 1 tbsp chopped coriander root 1 tbsp ground galangal 2 tsp grated lime peel a small piece of trassi salt to taste
This is used for beef and other robust dishes.
Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add the coriander and cumin seeds after 2-3 minutes. Dry roast until they darken, shaking the pan to prevent burning. Allow to cool, then grind to a powder with the peppercorns. Remove the seeds from the chilies and chop. Pound or process all the ingredients to a smooth paste.
* For Green Curry Paste, follow the recipe for Red curry paste, using fresh green chilies instead of dried red and adding 2 tbsp chopped coriander leaves.
Source: Jill Norman “The Complete Book of Spices†Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
