Curries
Thursday, June 5, 2008
red
green
yellow Curry
Thai Curries are numerous in their variety and vary from cook to cook,below are a few recipes for 3 different curry pastes chosen for their depth of flavor although often you will find that an American Thai restaurant has simplified the recipe.
RED CURRY PASTE
The predominant ingredients in red curry paste is
red, dried chilis,
coriander, cardamom,
galangal, lemongrass,
kaffir lime peel, shallots,
garlic, shrimp paste.
Green Curry Paste
10-12 fresh green chillies, seeded
3 tbsp chopped lemon grass
1 tbsp chopped galangal
1 onion, chopped
3 cloves garlic
1 stalk coriander (roots and stems included), chopped coarsely
8 black peppercorns, cracked
1/2 tbsp ground coriander
1 tsp ground cumin
1 tsp belacan(shrimp paste) granules
1/2 tsp ground cloves
2 bay leaves, crushed
1/2 tsp salt
1 to 2 tbsp oil
Yellow Curry
• 1/2 stalk lemongrass, sliced (for instructions on how to prepare lemongrass, see below)
• 1-2 yellow chillies, depending on desired spice level (if unavailable, substitue 1-2 red or green chillies)
• 2 shallots (or 1 small cooking onion)
• 1 thumb-size piece of galangal (see Glossary) or ginger, peeled and sliced
• 3 cloves garlic
• 1 tsp. ground coriander (grind seeds yourself with a coffee grinder or pestle & mortar)
• 1 tsp. mustard seeds or prepared mustard (regular mustard you would use for burgers)
• 1/4 tsp. freshly ground nutmeg (or substitute cinnamon)
• 3 Tbsp. fish sauce
• 1/2 tsp. turmeric
• 1 Tbsp. brown sugar
• 2 kaffir lime leaves, snipped into small pieces with scissors for more flavor, or simply left whole
