INGREDIENTS

INSTRUCTIONS

The common thread of all these is to prepare a sauce base. Similar sauces
can be made from any Thai curry paste: the basic method is simple: the
paste is fried, dissolved in coconut milk, and a colorant, taste extender
and flavor element are added.
Note fried garlic in oil and fried shallots in oil are so basic that most
Thai cooks keep some ready made. It will keep in the fridge for two or
three months. It is best made in a small deep fat frier.
However if you don't have any put a tablespoon of oil in a medium hot wok
and stir fry a tablespoon of garlic (or shallots) until they just change
color and the oil becomes aromatic. RED CURRY SAUCE
In a wok heat (or cook) the garlic and shallots, and add the prik kaeng,
and stir until combined and aromatic. In a wok push it up the side of pan
away from the heat. If you are using a saucepan remove and set aside.
Heat the coconut milk until nearly boiling and lower the heat. Add the
chili paste, a quarter at a time, and stir until dissolved.
Now add the remaining ingredients, and stir until heated through.
You can increase or reduce the shallots/garlic and chili paste together by
a factor of two (ie if you halve the chili paste, halve the garlic and
shallots also. If you double them double them all). Similarly the
jalapenas, ginger and fish sauce can be adjusted by up to a factor of two
to give the flavor balance you want.
'ginger' gives the dish and afterburn. You can use any mixture of khing
(common green ginger), kha (galangal), or kachai (lesser ginger) you wish.
Walt Colonel Ian F. Khuntilanont-Philpott
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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