Panag Curry Paste

/0 Comments/in , /by

Ingredients.

12 dried red chili peppers, seeded, soaked and coarsely chopped

1/4 cup chopped shallots

1/4 cup chopped garlic

2 tbsps chopped fresh lemongrass

1 tbsp chopped fresh galangal

3  fresh kaffir lime leaves, deveined and finely chopped

1 tsp ground mace

1 tsp cardamon seeds

1 tsp peppercorn, whole or freshly ground

1 tbsp chopped coriander root

2 tsps caraway seeds

2 tsps shrimp paste

1 tsp salt

Preparation

Soak all dried ingredients for 1 hour or until soft.

Place all ingredients in a blender or food processor and blend them until smooth.  If you used dried ingredients, add a small amount of soaking water of the ingredients to make the paste.

Related Blogs

Nam Ya Curry Paste

/0 Comments/in , /by

This paste is mainly for fish curries, but it can be used with any white meat such as chicken.

Ingredients

6 dried red chili peppers, seeded, soaked, and coarsely chopped

1/4 cup chopped shallots

1 Tbsp chopped garlic

2 tsps chopped fresh galangal

1/4 cup chopped fresh lemon grass

3 fresh kaffir lime leaves, deveined and chopped

2 tsps shrimp paste (kapi)

1 cup chopped fresh grachai

1 tsp salt

Preparation

Soak the dried ingredients until soft.

Place all ingredients except the last two in a blender or food processor an blend them for a few seconds.  Add the salt and blend it until it is smooth.

If you used dried ingredients, add some soaking water to make a past.

Related Blogs

Curry Paste: Red Curry Paste

/0 Comments/in /by

Recipes for a 3/4 cup red curry paste

Ingredients

* 12 dried red chili peppers, soaked (at lease 4 hrs) and coarsely chopped

* 1 tbsp coarsely chopped fresh lemon grass (available at oriental market in the frozen section)

* 1 tbsp chopped fresh galangal (or 2 tbsps dried)

* 2 tsps coriander seeds

1 tsp caraway seeds

2 tbsps chopped garlic

1 tsp shrimp paste (available at oriental market)

1 tbsp chopped fresh kaffir lime leaves

2 tbsps chopped shallots

Preparation

If you use dried ingredients, soak them until they are sufficiently soft.  Then place all ingredients in a blender or food processor and blend them to form a smooth paste.  If you use dried ingredients, you may need to add water in small amounts ( you can use the soaking water of any of the dried ingredients).  If you do not have a blender, you can use a mortar and pestle to pound all ingredients to form the paste.

Note: This red curry paste is recommended for seafood, poultry, and beef.  It can be used in a regular curries and also in dry, sautéed meat mixture.

Related Blogs