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Thai Red Curry Paste
Thai Red Curry Paste
Makes 1 cup in 25 minutes (can be used 3 to 6 times in meals for 4 people) -View Picture at : http://recipe.theskinnycook.com/curr...rry-paste.html - Paste / Asian (Thailand) / Stove / No marination This paste can be used in the Tom Yam Kung recipe : a delicious hot and spicy Thai Shrimp soup recipe. http://recipe.theskinnycook.com/Soup/TomYamSoup.html It can also be used in the recipe I will post this Wednesday : "Red Curry-Paste Chicken" If you can't buy Thai Curry Paste ready made, here follows a recipe to make it yourself. This Thai red curry paste is worth the effort, better make sure you store it well : Fresh Thai Curry paste will keep for up to 3 weeks in an airtight container in the refrigerator. TIP : Put the Thai curry paste in an ice-cube tray, cover and freeze for several hours; release cubes into a freezer bag. Place the bag in the freezer and use the cubes when required. Allow to defrost for 30 minutes at room temperature before using. Frozen paste will keep for up to 4 months. INGREDIENTS - 1 tablespoon coriander seeds - 2 teaspoons cumin seeds - 1 teaspoon black peppercorns - 2 teaspoons dried shrimp paste - 1 teaspoon ground nutmeg - 12 dried or fresh red chilies, roughly chopped - 1 cup French shallots, chopped - 2 tablespoons oil - 4 stems lemon grass (white part only), finely chopped - 12 small cloves garlic, chopped - 2 tablespoons fresh coriander roots, chopped - 2 tablespoons fresh coriander stems, chopped - 6 kaffir lime leaves, chopped - 2 teaspoons grated lime rind - 2 teaspoons salt - 2 teaspoons turmeric - 1 teaspoon paprika PREPARATION 1. Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly. 2. Place the roasted spices and peppercorns in a mortar and pestle or clean (coffee) grinder and work them until they are finely ground. 3. Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice. 4. Process the ground spices, roasted shrimp paste, nutmeg and chilies in a food processor for 5 seconds. 5. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste. 6. Store in your fridge or freezer. --------------------------------------------------------- http://recipes.theskinnycook.com Skinny Cooks' Home-Recipes : Eurasian Cooking, Food and Tips! ---------------------------------------------------------- |
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Thai Red Curry Paste
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Posted to alt.food.asian
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Thai Red Curry Paste
Why not stop by the local Thai restaurant and simply buy it direct from them
made when you need it? Fresh and fast... Assuming you have a good place nearby like I do. -- Joe in Northern, NJ - V#8013-R Currently Riding The "Mother Ship" Ride a motorcycle in or near NJ? http://tinyurl.com/4zkw8 http://www.youthelate.com |
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Thai Red Curry Paste
I agree,
some of therecipes are quite long, yet try this one : short, simple and also delicious. Making Thai Red Curry Paste with only Fresh Ingredients Ingredients: * 1 teaspoon Kaffir lime peel * 1 teaspoon Galangal root, peeled and sliced thin * 2 tablespoons Lemon grass sliced thin * 4-5 large cloves Garlic, peeled * 10 very small Shallots, peeled * 1 tablespoon Coriander root, chopped * 9 dried long red peppers (if you want it less spicy hot : Part of this amount may be substituted by red paprika powder - not as hot and improves the colour.) Preparation: Pound all the above in a mortar. Start with the more dry ingredients and end with shallots and garlic. This may also be done in a blender but the amount should be doubled or tripled as this is a small recipe an the blender blades won't catch a small amount and you can easily store it for later use. Stef --- http://www.theskinnycook.com --- |
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