| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Thai, Condiment | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped Onions |
| 8 | Cloves Garlic | |
| 10 | Dried Red Jalapeno Chilies | |
| 4 | Thin Slices Galangal | |
| 2 | tb | Chopped Lemon Grass |
| 1 | tb | Chopped Cilantro/Coriander Root Or Stems |
| 1/2 | ts | Cumin |
| 1 | ts | Shrimp Paste |
| 1 | ts | Salt |
| 3 | tb | Oil |
INSTRUCTIONS
Red and green curry pastes are the basis for most Thai curries. ~------------------------------------------------------ ~----------------- Combine all the ingredients except the oil in a blender and process until smooth. Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use. Makes 2-1/2 cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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