Posted by Cookie on October 22, 2001 at 21:55:10:
In Reply to: Thai Curry Paste ---2 recipes posted by Cookie on October 20, 2001 at 21:23:50:
Thai Yellow Curry Paste
Up to 10 dried red chiles (small ones)
1/4 cup coriander seeds
1 tablespoon cumin seeds
2 teaspoons black peppercorns
1 tablespoon tumeric
3 tablespoons chopped galangal
1 bunch cilantro (stems and roots only, not leaves)
15 garlic cloves (yes, that's fifteen)
2/3 cup shallots, chopped
3 stalks lemongrass, bottom part only
3/4 cup peanut oil
1 tablespoon salt (kosher or sea salt is best)
3 tablespoons mam nem (ground fish sauce)
2 tablespoons fresh lemon juice
Directions:
Over medium heat, roast the chiles, coriander seeds, cumin seeds, and peppercorns for a few minutes, until they become fragrant.
Grind to a powder in a spice blender. Add the turmeric.
In a food processor: Put in the galangal, cilantro, garlic, shallots, lemongrass, and 1/4 cup of the peanut oil. Process to a paste.
Add the spice mixture, salt, fish sauce, and lemon juice and continue to process. Add as much peanut oil as needed to achieve a smooth paste.
Makes about 2 cups
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Thai Red Curry Paste
Up to 10 dried red chile peppers (the small ones)
1/4 cup coriander seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
3 stalks lemongrass (bottom part only, before it turns green)
5 slices galangal
8 cloves garlic
1/2 lb peeled shallots
1 tablespoon salt (kosher or sea salt would be best)
3 tablespoons mam nem (ground fish sauce)
3 tablespoons fresh lemon juice
1 teaspoon sugar
1 bunch of fresh cilantro, just the roots and stems (not the leaves)
Grated zest of one lime
1 cup peanut oil
2 teaspoons paprika
Directions:
In a skillet over medium heat, roast the dried chiles, coriander seeds, cumin seeds, and peppercorns for a minute or two, until they become fragrant. Let cool, then grind to a powder in a spice grinder.
Put the lemongrass, galangal, garlic, shallots, salt, fish sauce, lemon juice, sugar, cilantro, and lime zest into a food processor and grind to a paste.
Add about 1/4 cup of the peanut oil, the paprika, and the ground spice mixture. Continue to blend, and add as much oil as needed to create a smooth paste. You might not need the entire cup of peanut oil.
This recipe makes about 2 cups of Thai red curry paste.
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Thai Green Curry Paste
Up to 10 fresh green chillies, seeded
3 tbsp chopped lemon grass
1 tbsp chopped galangal
1 onion, chopped
3 cloves garlic
1 bunch cilantro (roots and stems included), chopped coarsely
8 black peppercorns, cracked
1/2 tbsp ground coriander
1 tsp ground cumin
1/2 tsp ground cloves
2 bay leaves, crushed
1/2 tsp salt
1 to 2 tbsp oil
Blend all the ingredients in an electric blender or food processor until smooth. Add a little extra oil if necessary.