|Source||Madhur Jaffrey's "Far Eastern Cooking".|
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings|
|Ingredients||7 large or 10 med whole dried hot red chilies
2-inch cube fresh or 4-6 slices dried galangal OR 2-inch cube fresh ginger
2-3 pieces dried or 3 1/2 inch pieces fresh kaffir lime rind (optional)
1 stick fresh or 2 tablespoons dried sliced lemongrass
3 garlic cloves
4-5 roots from fresh coriander (!)
6 shallots or 1 med onion
1.5 teaspoons shrimp or anchovy paste
2 teaspoons paprika
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
1/4 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cardamom
1/2 teaspoon salt
|Instructions||Remove & discard chili seeds
Combine chilies, and (if using them) dried galangal, dried kaffir
rind, dried lemongrass in a small bowl - cover with 3/4 cup water and set aside for 40 mins-1 hour
If using fresh galangal or ginger, peel & coarsely chop them. If using fresh lemongrass, cut crosswise into fine slices.
Peel garlic, wash coriander roots & pat dry.
Combine all ingredients (including the soaking water from the dried ingredients) in a blender & blend well.
Makes about 1/2 cup. I put the remainder into an ice tray, froze it and then put the frozen cubes in a plastic bag in the freezer ready for the next Thai curry.
I used fresh ginger, dried lemongrass and omitted the kaffir rind, and it came out great.
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