[CH] Thai chili paste
Doug Irvine (dirvin@bc.sympatico.ca)
Thu, 04 Jun 1998 20:32:25 -0700
Hi Alda...this may use some of your coriander! This curry paste may be
frozen.
6 dried hot chilies
1 inch cube of fresh ginger
2 sticks of fresh lemon grass(that Asian market again!)
4 ozs shallots or onions
10 large cloves of garlic
1 tsp shrimp paste or anchovy paste or Mexican shrimp paste
1 tablespoon ground coriander seeds
2 tsp ground cumin seed
1/2 tsp turmeric
Put 1 cup water in a bowl and crumble the dried chilis into it, let soak
for half an hour. Finely chop the ginger and the lemon grass, but with
the lemon grass, cut across the lemon grass into very fine slices and
only up to where the grass gets dry like straw. Pell the garlic and the
onion and chop them coarsely. When the chilies have done soaking,put
them and the water into a blender, and add the othere
ingredients...blend until smooth. This is your basic curry paste, and it
may be frozen, thawed and re-frozen again at least a few times until
used up...notice that there is no salt in this curry paste, the shrimp
paste makes up for it.....try this Alda,and let me know how you like
it. Cheers, Doug