Thai Recipes #1

Here is a recipe to make your own curry paste. I am substituting for what is available in the States but will include the original( ) just in case you can find it. You can probably find the paste in a jar in the supermarket but if you would like to make it yourself, here's how:



1tbs Ginger-peeled and chopped (galangal)



1tsp Lemongrass powder (2ts fresh lemongrass- lower 1/3rd chopped)



1tsp Orange peel, chopped (Kaffir lime peel, chopped)



1tbs Coriander root chopped. That's cilantro, just not the leaves.



3tbs Shallots- chopped



2tbs Garlic- crushed and chopped



2tsp Salt



1tbs Anchovy paste (shrimp paste)



10 Small dried red Chilies (for the kick! reduce to bring down the heat, but its supposed to be spicy)



3 Large dried Chilies- seeds removed and soaked in water 15min. for color



1tsp each: Pepper, Cumin, Coriander seed, ground.



3-4 Cardamom pods roasted and ground. Just use the powder, 1tsp or so, or asian stores have the pods.



Put all of it in the food processor, add a little water to get it moving. Puree till smooth. This keeps for a long time in the freezer.



If you add 2 tbs crushed peanuts to 2tbs of Red Curry paste, you have made Panaeng Curry. Substitute green chilies (15) for the small red ones and use the leaves from the cilantro instead of the root and you have Green Curry. Add a few dashes of Cinnamon and you have Masaman Curry Paste. A little turmeric powder makes the Red Curry even redder. If you want to mix this in a mortar and pestle the old-fashioned way, DO NOT add water! These curries form the base for many delicious Thai recipes. I will share as many of them with you as I have. They are all from Krabi Cookery School. I take no credit for any of them unless I give suggestions on variations I have made myself. Let me know if you try to make this!!!



"Cooking is like love. It should be entered into with abandon or not at all."-Harriet Van Horne



mandy