Red& Green Curry Pastes (Thai Curries)

* Exported from MasterCook *

Red & Green Curry Pastes (Thai Curries)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Oriental / Far East

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 shallots
3 cloves garlic
2 stalks lemon grass
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
10 dried red chilies
1 tbsp chopped coriander root
1 tbsp ground galangal
2 tsp grated lime peel
a small piece of trassi
salt to taste

This is used for beef and other robust dishes.

Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add
the coriander and cumin seeds after 2-3 minutes. Dry roast until they darken,
shaking the pan to prevent burning. Allow to cool, then grind to a powder
with the peppercorns. Remove the seeds from the chilies and chop. Pound or
process all the ingredients to a smooth paste.

* For Green Curry Paste, follow the recipe for Red curry paste, using fresh
green chilies instead of dried red and adding 2 tbsp chopped coriander
leaves.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.



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