Quick and Simple Curry Paste (not tried & true)

[Guest guest]

This is from Nancie McDermott's " Real Vegetarian Thai. " I haven't tried

this recipe or used the cookbook anywhere nearly as much as it deserves,

but the recipes we have used in it have been great, so I thought I'd add

this into to the Thai curry paste discussion

 

Nancie McDermott has a note saying this will work in any recipe that

calls for a Thai-style paste.

 

Quick and Simple Curry Paste

(Makes about 1 cup)

 

3 fresh serrano chilies, 3 fresh green jalapeno chilies, or 7 long,

slender dried red chilies

1 cup coarsely chopped cilantro leaves and stems

1/2 cup chopped yellow onion

1/3 cup peeled and coarsely chopped fresh ginger

1/4 cup chopped garlic (15-20 cloves)

1 tablespoon grated lime zest

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon freshly ground pepper

1 teaspoon salt

 

Stem the chilies & discard some of the seeds. If using fresh chilies,

chop them coarsely. If using dried chilies, soak them in hot water (to

cover) for about 10 minutes, and then drain them.

 

Combine all the ingredients in a blender or food processor until you get

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

a few tablespoons of water as needed to move the blades. Will keep for

about 2 weeks in an airtight jar in the refrigerator.

[Guest guest]

Hi Maureen,

 

I'll vouch for this recipe. I have the book and I've made it a couple of times

 

All this talk about Thai food is giving me a serious craving for it... I guess

I'll have to take a trip to the " big city " to get all the ingredients

 

Thanks!

Denise G.

-

Maureen

Monday, July 09, 2007 9:26 AM

Quick and Simple Curry Paste (not tried & true)

 

 

This is from Nancie McDermott's " Real Vegetarian Thai. " I haven't tried

this recipe or used the cookbook anywhere nearly as much as it deserves,

but the recipes we have used in it have been great, so I thought I'd add

this into to the Thai curry paste discussion

 

Nancie McDermott has a note saying this will work in any recipe that

calls for a Thai-style paste.

 

Quick and Simple Curry Paste

(Makes about 1 cup)

 

3 fresh serrano chilies, 3 fresh green jalapeno chilies, or 7 long,

slender dried red chilies

1 cup coarsely chopped cilantro leaves and stems

1/2 cup chopped yellow onion

1/3 cup peeled and coarsely chopped fresh ginger

1/4 cup chopped garlic (15-20 cloves)

1 tablespoon grated lime zest

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon freshly ground pepper

1 teaspoon salt

 

Stem the chilies & discard some of the seeds. If using fresh chilies,

chop them coarsely. If using dried chilies, soak them in hot water (to

cover) for about 10 minutes, and then drain them.

 

Combine all the ingredients in a blender or food processor until you get

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

a few tablespoons of water as needed to move the blades. Will keep for

about 2 weeks in an airtight jar in the refrigerator.

 

 

 

 

 

 

[Guest guest]

Thanks Maureen, I am starting to get a good idea about the mixture of

flavors, and now I am sure that I can duplicate it to my taste.

I love experimenting with sweet-sour,spicy and hot. Lots of fresh

garlic and I am on my way to making a tasty Thai Curry paste.

Hopefully. LOL

Deanna in Colorado

**********************************************************************

 

- In , Maureen <ailanthus wrote:

>

> This is from Nancie McDermott's " Real Vegetarian Thai. " I haven't

tried

> this recipe or used the cookbook anywhere nearly as much as it

deserves,

> but the recipes we have used in it have been great, so I thought

I'd add

> this into to the Thai curry paste discussion

>

> Nancie McDermott has a note saying this will work in any recipe

that

> calls for a Thai-style paste.

>

> Quick and Simple Curry Paste

> (Makes about 1 cup)

>

> 3 fresh serrano chilies, 3 fresh green jalapeno chilies, or 7 long,

> slender dried red chilies

> 1 cup coarsely chopped cilantro leaves and stems

> 1/2 cup chopped yellow onion

> 1/3 cup peeled and coarsely chopped fresh ginger

> 1/4 cup chopped garlic (15-20 cloves)

> 1 tablespoon grated lime zest

> 1 tablespoon ground coriander

> 1 teaspoon ground cumin

> 1 teaspoon freshly ground pepper

> 1 teaspoon salt

>

> Stem the chilies & discard some of the seeds. If using fresh

chilies,

> chop them coarsely. If using dried chilies, soak them in hot

water (to

> cover) for about 10 minutes, and then drain them.

>

> Combine all the ingredients in a blender or food processor until

you get

> a fine, fairly smooth puree, stopping often to scrape down the

sides and

> a few tablespoons of water as needed to move the blades. Will keep

for

> about 2 weeks in an airtight jar in the refrigerator.

>