Red Curry Paste

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* Exported from MasterCook *

 

Red Curry Paste

 

Recipe By :Real Vegetarian Thai - Nancie McDermott

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 driied red finger-length chilies such as

chile de arbol or chiles japones

1 tablespoon whole coriander seeds

1 teaspoon whole cumin seeds

10 white or black peppercorns

OR

1 teaspoon freshly ground pepper

3 stalks lemongrass

1/4 cup coarsely chopped fresh cilantro roots, or

leaves and stems

1/4 cup coarsely chopped shallots

2 tablespoons coarsely chopped garlic (8 to 12 cloves)

1 tablespoon coarsely chopped peeled fresh galanga or

fresh ginger

1 teaspoon finely minced fesh wild lime peel or

domestic lime peel

1 teaspoon salt

 

Stem the chilies and shake out and discard a lot of the seeds. Break into large

pieces. Place the chilies in a small bowl, add warm water to cover, and set

aside to soften for about 20 minutes.

In a small skillet over medium heat, dry-fry the coriander seeds until they

darken a shde or two, shaking the pan pr stirring often, 2 to 3 minutes. Tip

out onto a saucer. Toast the cumin seeds in the same way, until they darken and

release their rich aroma, 1 to 2 minutes. Add to the saucer along with the

peppercorns, and then grind the three spices to a fine powder in a mini

processor or a Thai-style mortar. Set aside. You can substitute the same

amount of of ground spices, dry-frying the grounf coriander and cumin together

for a minute or two, stirring often to prevent burning, and then combining them

with the ground pepper.

To prepare the lemongrass, trim away and discard any root section below the bulb

base, and cut away the top portion, leaving a stalk about 6 inches long,

including the base. Remove any dried, wilted, and yellowed leaves. Finely chop

the stalk.

Drain the chilies and combine them with the lemongrass, the ground toasted

spices, and the remaining ingredients in a blender or mini processor. Grind

everything to a fairly smooth puree, stopping often to scrape down the sides,

and adding a few tablespoons of water as needed to move the blades. Transfer to

a jar; seal airtight, and store at room temperature for up to 1 day, or

refrigerate for up to 1 month.

 

Yield:

" 1 cup "

 

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Per serving: 5 Calories (kcal); trace Total Fat; (8% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 2133mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0