INGREDIENTS

INSTRUCTIONS

follow the same general method, toasting the seeds, then blending
everything together. 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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 159
Calories From Fat: 13
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 34.9mg
Potassium: 707.1mg
Carbohydrates: 35.5g
Fiber: 4.5g
Sugar: <1g
Protein: 5.3g