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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 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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