Monday, October 25, 2010

Thai food recipes

Follow the link for Thai Recopies

Masaman Curry Paste (Nam phrik kaeng massaman)

This curry paste can be used to make any type of Masaman curry dish.  


  • 3 large dried red chilies, seeded and soaked
  • 5 roasted shallots
  • 2 bulbs roasted garlic
  • 1 tsp roasted sliced galangal
  • 1 tbsp roasted sliced lemon grass
  • 1 tbsp ground roasted coriander seeds
  • 1 tsp ground roasted cumin
  • 2 ground roasted cloves
  • 1 tsp white pepper
  • 1 tsp rock salt

  1. Pound dried chilies and salt thoroughly.
  2. Add galangal and lemon grass, and pound well.
  3. Add roasted garlic, roasted shallots, coriander seeds, cumin, pepper, cloves, Pound well after each addition to obtain a fine paste.

Thai Green Curry Paste (Nam Prik Kaeng Khiaw Waan)

You may store it in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.

  • 15 large fresh green hot chilies
  • 3 shallots, sliced
  • 9 cloves garlic
  • 1 tsp finely sliced fresh galangal
  • 1 tbsp sliced fresh lemon grass
  • 9 tsp finely sliced kaffir lime rind
  • 1 tsp chopped coriander root
  • 5 white peppercorns
  • 1 tbsp roasted coriander seeds
  • 1 tsp roasted cumin seeds
  • 1 tsp rock salt
  1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
  2. Pound hot chilies and salt together well. Add the remaining ingredients, pound until mixed well.
  3. Add the cumin mixture, continue pounding until smooth and fine.

Yellow Curry Paste (Nam Prik Kaeng Kari)

The recipe here combines fresh herbs like galangal and lemon grass with dried spices including coriander, cumin, and dried chilies. For best taste, pulverize in a mortar and pestle.

dried chilies, seeds removed, soaked in water
5 broiled shallots
10 broiled garlic cloves
1 tsp sliced galangal, fresh or dried galangal soaked to soften
1 tbsp lemon grass, fresh
1 tsp broiled ginger
1 tbsp roasted coriander seeds 
1 tsp roasted cumin seeds 
2 tsp curry powder
1 tsp rock salt

  1. Pound or blend all ingredients until ground smooth.

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.