INGREDIENTS

INSTRUCTIONS

Date: Thu, 9 May 1996 15:59:14 -0500
From: lisa@magicnet.net (Lisa Folickman)
>Date:    Mon, 30 Aug 93 01:52:48 EDT >From: dp661@cleveland.freenet.edu
(Dr. Neal Pinckney)
Although Thai curry paste can be purchased in oriental food specialty
markets (and it is very good), it is usually preserved in a vegetable oil
base, often tropical oils.  Here's a recipe for both Red and Green curry
paste I got in Bangkok this March:
RED CURRY PASTE: combine first 7 ingredients in blender at medium speed
until coarse ground. In mortar combine chili, salt and blended spices and
grind to paste with pestle. Add water and grind till well mixed.
Authentic traditional Thai red chili is prepared by cutting open 6 dried
chilis and removing the seeds. Soak the pods in water for 30 minutes, drain
and squeeze out the excess water.
2 tblspn chili powder can be substituted for fresh chilis.  The Tuong Ot
Sriracha chili sauce mentioned in a previous missive will also work well.
GREEN CURRY PASTE: Prepare as above but substitute fresh green serrano
chilis for the red chilis, fresh makrood for the dried, fresh laos root for
the dried.
Makrood leaves and rind: small double leaves - figure 8 shaped with
lime-like fragrance, have a sour, strong pungent taste, are also used in
soups and thinly sliced in salads.
Laos root (kah) is very strong & sharp with penetrating odor, not unlike
eucalyptus.  kwvegan vegan
FATFREE DIGEST V96 #129
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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