INGREDIENTS

INSTRUCTIONS

toast the seeds, and blend everything in a food processor to a fine
paste. General Instructions for All If you can't get prik ki nu, you
can use half a pound of habanero chilis or one pound of jalapena
chilis. If you use the latter deseed them before use. Note that if  you
use a substitute you will get a different volume of paste, and  that
you will need to use different amounts in subsequent recipes.  If you
can't get kha use ginger if you can't get bai makroot use lime  zest if
you can't get coriander root, use coriander leaves. Thai  'curries' are
typically made using a 'curry' paste. However that is an
oversimplification: firstly the word used for these dishes in Thai is
kaeng (pronounced 'gang') and it covers soups, stews and of course
curries. A paste which is used could be used just as well for a soup
as for a curry.  Secondly of course it is not true that Thais call them
curry: the  word for curry is kari and it is only applied to a small
number of  dishes: the dishes that appear on western Thai restaurant
menues as  'curries' are kaengs, and they are made not with curry paste
but with  a sauce made from prik kaeng (which in this case could be
translated  better as chili paste).  There are many different prik
kaeng in Thai cuisine and from them you  could make a vast number of
different dishes by using different  protein ingredients, and vegetable
ingredients and so on to the  extent that it is said that most Thai
housewives could cook a  different kaeng every day of the year.
However if you know the four basic pastes listed here, and the basic
techniques from my next posting, you can make a vast array of dishes,
if not perhaps quite one per day for a year.  A rough rule of thumb is
that one cup of raw chilis yields a cup or  so of paste (since there is
air in the chilis). Further it will keep  about 3 months in a
preserving jar in the fridge.  Since the average kaeng will require
(depending on how hot you make  it) between 2 and 8 tablespoons of
paste, and since there are roughly  16 tablespoons in a cup, you can
scale this recipe up to suit your  needs. Suffice it to say that we
make these pastes on a cycle over 8  weeks and make 6-8 portions of
each of them. As they say in US motor  advertisements: your mileage may
vary!  Regards  Colonel Ian F. Khuntilanont-Philpott  Systems
Engineering, Vongchavalitkul University, Korat 30000, Thailand  Recipes
sent to me from Bill, wight@odc.net

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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 28
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 169.4mg
Potassium: 526.8mg
Carbohydrates: 25.9g
Fiber: 8.8g
Sugar: <1g
Protein: 4.4g