| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Dried hot chilies |
| 1 |
|
Inch cube of fresh ginger |
| 2 |
|
Sticks of fresh lemon grass; (that Asian market again!) |
| 4 |
oz |
Shallots or onions |
| 10 |
lg |
Cloves of garlic |
| 1 |
ts |
Shrimp paste or anchovy paste or Mexican shrimp paste |
| 1 |
tb |
Ground coriander seeds |
| 2 |
ts |
Ground cumin seed |
| 1/2 |
ts |
Turmeric |
INSTRUCTIONS
Hi Alda...this may use some of your coriander! This curry paste may be
frozen.
Put 1 cup water in a bowl and crumble the dried chilis into it, let soak
for half an hour. Finely chop the ginger and the lemon grass, but with the
lemon grass, cut across the lemon grass into very fine slices and only up
to where the grass gets dry like straw. Pell the garlic and the onion and
chop them coarsely. When the chilies have done soaking,put them and the
water into a blender, and add the othere ingredients...blend until smooth.
This is your basic curry paste, and it may be frozen, thawed and re-frozen
again at least a few times until used up...notice that there is no salt in
this curry paste, the shrimp paste makes up for it.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Jun
04, 1998
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