CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Thai |
Mixes and s, Oriental / |
1 |
Servings |
INGREDIENTS
3 |
|
Shallots |
3 |
|
Cloves garlic |
2 |
|
Stalks lemon grass |
1 |
tb |
Coriander seeds |
1 |
ts |
Cumin seeds |
1 |
ts |
Black peppercorns |
10 |
|
Dried red chilies |
1 |
tb |
Chopped coriander root |
1 |
tb |
Ground galangal |
2 |
ts |
Grated lime peel |
|
|
A small piece of trassi |
|
|
Salt to taste |
INSTRUCTIONS
This is used for beef and other robust dishes.
Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add
the coriander and cumin seeds after 2-3 minutes. Dry roast until they
darken, shaking the pan to prevent burning. Allow to cool, then grind to a
powder with the peppercorns. Remove the seeds from the chilies and chop.
Pound or process all the ingredients to a smooth paste.
* For Green Curry Paste, follow the recipe for Red curry paste, using fresh
green chilies instead of dried red and adding 2 tbsp chopped coriander
leaves.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631
by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97
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