| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Curries, Thai, Condiments, Pastes |
1 |
Serving |
INGREDIENTS
| 6 |
|
Dried red chilies |
| 1 |
|
Fresh lemon grass -=OR=- |
| 1 |
ts |
Dried lemon grass |
| 5 |
|
Garlic cloves, peeled |
| 3 |
md |
Shallots, peeled |
| 1 |
ts |
Lemon zest |
| 1 |
ts |
Galanga, fresh or dried* |
INSTRUCTIONS
Cut the chili peppers into small pieces & soak them in a cup of cold
water for 15 minutes. Separate the seeds & discard them.
Place the prepared chilies into a mortar or food processor. Add the
remaining ingredients & blend well until a thick paste, like peanut
butter is formed. If the ingredients are too dry, add a few drops of
cold water. Put the curry paste in a tightly covered container in the
refrigerator until ready to use.
* If using dried galanga, soak in cold water for 15 minutes.
Makes 1/2 cup.
Pojanee Vatanapan's "Thai Cookbook"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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