Monday, October 25, 2010

Thai red Curry paste

  • 5 dried whole red chilies, seeded and soaked
  • 5 shallots, sliced
  • 10 cloves garlic
  • 1 tsp galangal, finely sliced
  • 1 tbsp lemon grass, sliced
  • 1 tbsp kaffir lime rind, finely sliced
  • 2 tsp chopped fresh coriander root
  • 5 black whole peppercorns
  • 1 tbsp ground roasted coriander seed
  • 1 tsp roasted cumin
  • 1 tsp rock salt

  1. Pound together coriander seeds, cumin, and peppercorns to obtain a fine paste in a mortar and pestle. Spoon into a bowl and put aside.
  2. Pound dried chilies and salt together, add galangal, lemon grass, kaffir lime rind, coriander roots, garlic, shallots and pound well. Add the cumin mixture,Pound until everything is well-combined.
  3. Freeze any leftover paste up to 2 months.

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