Thai Red Curry Paste
|1 tbcoriander seed; Whole|
|2 tsShrimp paste|
|1/4 cfresh coriander; Coarsely-chopped, (or cilantro leaves)|
|1 tslime; minced, wild or domestic|
|1/2 cdried red chiles; Small, Coarsely chopped|
|1 tsCumin seed; toasted|
|2 tbgarlic; Coarsely-chopped|
|2 tbfresh ginger; Finely-chopped; peeled|
|2 stalksFresh lemongrass|
|1/4 cshallot; Coarsely-chopped|
Thai Red Curry Paste Preparation
Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside. Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes. Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate. This recipe yields about 1 cup of paste. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A08 broadcast 09-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-21-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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