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Thai Red Curry Paste


Exotic fruits, unknown spices, the scent and an attractive healthy diet? This is the cuisine of Thailand. In Thailand, one hardly uses dried herbs instead of fresh herbs and spices in a mortar made into curry pastes, which then form the basis of many delicious Thai curries. Thai food is not only renowned for its delicious curries, but also for more exotic flavors, such as locusts, scorpions, worms, etc. but I’ll give those a miss this time. Spices such as turmeric, peppercorns, coriander seeds, coriander root, fish sauce has no place in an original, red curry paste. Traditionally used for making a paste is the  mortar and pestle but to save hard work a food processor can be used.

The most frequently used base in Thai food is the red curry paste. There are many fantastic recipes for making a red curry paste but  few are truly original. What I have so often found in cookbooks and on the Internet, use ingredients for this paste  which will blow your head off. Another mistake, except for those who like their Thai food hot, hot, is to use the fresh red hot Thai chilies called "Prik Kee Noo”.In almost Thai curry pastes, apart from  their green paste, the dried long red chillies are used. Those of you who prefer a milder Thai curry dish, should remove the seeds and inner veins before cooking. Try preparing this authentic Thai curry  Freeze any leftover paste up to 2 months in a zip lock bag, in tablespoon size portions, making it easy to add to future curries as needed.
 

Thai Red Curry Paste

Ingredients
  1/3 cup dried Thai chilies
  1 Tablespoon + 1 tsp. coarse sea salt
  1 heaping Tablespoon (200 grams) garlic cloves
  1 pc lemongrass, lower part sliced thinly crosswise
(discard top)
  3/4 inch pc of fresh turmeric root (or 1/2 tsp dried)
  1 Tablespoon shrimp paste

Preparation
Pulverize in a granite mortar and pestle the dried chillies, sea salt, garlic, lemongrass and turmeric to a fine paste. Blend in the shrimp paste with a spoon. Set aside.
 

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