| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Mixes and s, Oriental / | 1 | Servings |
INGREDIENTS
| 3 | Shallots | |
| 3 | Cloves garlic | |
| 2 | Stalks lemon grass | |
| 1 | T | Coriander seeds |
| 1 | t | Cumin seeds |
| 1 | t | Black peppercorns |
| 10 | Dried red chilies | |
| 1 | T | Chopped coriander root |
| 1 | T | Ground galangal |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1385
Calories From Fat: 44
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 13415.8mg
Potassium: 7607.1mg
Carbohydrates: 325.6g
Fiber: 3.1g
Sugar: <1g
Protein: 53.9g