Red and Green Curry Pastes (Thai Curries)

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Red and Green Curry Pastes (Thai Curries) Ingredients

3 Shallots	10 Dried red chilies
3 Cloves garlic	1 tb Chopped coriander root
2 Stalks lemon grass	1 tb Ground galangal
1 tb Coriander seeds	2 ts Grated lime peel
1 ts Cumin seeds	A small piece of trassi
1 ts Black peppercorns	Salt to taste

Instructions for Red and Green Curry Pastes (Thai Curries)

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. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" on Jun 2, 97

Main Ingredient: Cuisine: Uncategorized