| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Thai, Condiments |
3 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
lg |
Shallots, minced |
| 1 |
tb |
Minced garlic (3 cloves) |
| 1 |
tb |
Peeled, minced fresh galangal or: |
| 1 |
|
Two-inch long slice dried * |
| 1 |
|
Inch piece fresh lemon grass, minced, or: |
| 1 |
tb |
Dried, soaked in water for 30 minutes, drained and minced |
| 8 |
|
Dried whole red chilies, with seeds, minced, or: |
| 2 1/2 |
ts |
Crushed red-pepper flakes |
| 2 |
ts |
Minced cilantro root |
| 1 |
|
Fresh kaffir lime leaf, minced ** |
| 1/2 |
ts |
Shrimp paste |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
* soaked in hot water for 30 minutes, drained and
minced, or 2 tsp. peeled, minced ginger root ** or 2
dried, soaked in warm water for 20 minutes, drained
and minced, or 1/2 tsp. grated lime zest
The preparation of Thai curry pastes involves pounding
or grinding together an array of spices and herbs.
This recipe is very hot; cut down on the amount of
dried red chilies if a milder curry is desired.
In a mortar or a small bowl, combine all the
ingredients. Using a pestle or the back of a metal
spoon, press down on the mixture and stir until it
forms a paste. (The curry paste can be prepared ahead
and stored in an airtight container in the
refrigerator for up to 1 week or in the freezer for up
to 3 months.)
Makes 3 to 3 1/2 Tbsp.
From "Eating Well", Jan/Feb, 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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