Ingredients:
1 t. Cumin seeds
1 t. Coriander seeds
6 Fresh green chilies, chopped
1 T. Lemon grass, chopped
1 t. Coriander root, chopped
1 T. Shallots, chopped
1 T. Garlic, chopped
1 t. Galangal, chopped
7 Peppercorns
1 t. Salt
1 t. Shrimp paste
Procedure:
Place the cumin and coriander seeds in a pan, without adding any oil
Dry-fry them, stirring, for 1 to 2 minutes, or until they are aromatic
and slightly browned
Pound them in a mortar with the remaining ingredients to produce a
fine paste
Put the curry paste in a tightly covered container in the refrigerator
until ready to use
Notes:
This is easy to make. Make lots and freeze it for future use
If you're not a fan of pounding wi a mortar and pestle you can use a
food processor. Just don't overdo the processing
Green Curry Paste (Nam Prik Kaeng Khiew Wah)
Use this final product as an ingredient in other recipes
Ingredients:
6 Dried red chilies
1 Fresh lemon grass
5 Garlic cloves, peeled
3 Shallots, peeled
1 t. Kaffir lime zest, or lemon zest
1 t. Galanga, fresh or dried
Procedure:
Cut the chili peppers into small pieces and soak them in a cup of cold
water for 15 minutes. Separate the seeds & discard them
Place the prepared chilies into a mortar or food processor
Add the remaining ingredients and blend well until a thick paste, like
peanut butter is formed
If the ingredients are too dry, add a few drops of cold water
Put the curry paste in a tightly covered container in the refrigerator
until ready to use
Notes:
If using dried galanga, soak in cold water for 15 minutes
This is easy to make. Make lots and freeze it for future use
If you're not a fan of pounding wi a mortar and pestle you can use a
food processor. Just don't overdo the processing
Use this final product as an ingredient in other recipes
Ingredients:
1 t. Cumin seeds
1 t. Coriander seeds
8 Dried chilies
1/2 t. Ground cinnamon
1 t. Salt
1/2 t. Ground cloves
1 T. Chopped lemon grass
2 T. Chopped shallots
1 T. Chopped garlic
1 T. Yellow curry powder
Procedure:
Place the cumin and coriander seeds in a pan without adding any oil
Dry fry the seeds, stirring, over medium heat for 1 to 2 minutes until
they are slightly browned, and give off a roasted aroma
Coarsely chop the chilies and soak in water for 10 minutes. Drain
Pound all the ingredients together in a motar to produce a fine
paste
Notes:
This curry goes well with beef and pork
If you're not a fan of pounding wi a mortar and pestle you can use a
food processor. Just don't overdo the processing
Use this final product as an ingredient in other recipes
Ingredients:
1/4 C. Fish sauce
1/4 C. Tamarind juice
3 T. Lemon grass, thinly sliced
3 T. Palm sugar
2 T. Yellow bean sauce (tao jiao)
2 T. Garlic, minced
2 T. Prik ki nu haeng (dried red birdseye chilis), crumbled
2 T. Shallots, thinly sliced
1 T. Ginger, grated
1 T. Shrimp paste
1 T. Coriander seed
1 T. Cumin seed
Pinch tumeric
Procedure:
Toast the coriander and cumin seeds until fragrant, and grate
Combine all the curry paste ingredients in a motar or food processor
and process to a fine paste
Notes:
This is a Northern Thai/Burmese style of curry paste
Use this final product as an ingredient in other recipes
Ingredients:
3 ea Dried chilies
3 T. Shallots, chopped
2 T. Garlic, chopped
1 t. Galangal, chopped
1 1/4 T. Lemon grass, chopped
2 Cloves
1 T. Coriander seeds
1 t. Cumin seeds
5 Peppercorns
1 t. Shrimp paste
1 t. Salt
Procedure:
Soak dried chilies in hot water for 15 minutes and deseed
In a wok over low heat put the shallots, garlic, galangal, lemon
grass, cloves, coriander seeds, cumin seeds and dry fry for about 5
minutes, then grind into a powder (with mortar and pestle)
Into a blender, put the rest of the ingredients except the shrimp
paste and blend to mix well
Add the shallot garlic, galangal, lemon grass, clove, coriander seed
cumin seed, mixture and the shrimp paste, then blend again to obtain 1/2
cup of a fine textured paste
Notes:
This can be stored in a glass jar in the refrigerator for about 3 to 4
months
Use this final product as an ingredient in other recipes