| 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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