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Red And Green Curry Pastes (thai Curries)

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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)
----------------------------------------------
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


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