Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 Hello Tracey, I have checked through my books and I have found a couple of Thai curry paste recipes. They are both from Charmaine Solomon's Complete Vegetarian Cookbook. I couldn't find a recipe for yellow curry paste, but here are the recipes for red and green. By the way, as for which paste is 'best', it depends on your tolerance for peppers. The green one is usually hotter than red. THAI-STYLE RED CURRY PASTE 10 dried red chillies 2 large onions, roughly chopped 1 teaspoon ground black pepper 1 tablespoon ground cumin 2 tablespoons ground coriander 2 teaspoons ground turmeric 1 tablespoon paprika 2 teaspoons salt 4 tablespoons chopped fresh coriander, including root 4 tablespoons very finely sliced lemon grass (tender white base only) or 1 tablespoon chopped lemon rind 2 tablespoons chopped frozen or bottled galangal (or 2 teaspoons galangal powder) 2 tablespoons chopped garlic 3 tablespoons oil Remove stems from chillies and, if you do not want the curry paste too hot, shake out the seeds. Break the chillies into pieces and pour about 1/2 cup (4 fl oz) boiling water over. Leave to soak for 15 minutes. Put all of the ingredients into an electric blender, with some of the soaking water from the chillies. Blend on high speed until a smooth puree forms, adding more of the soaking water if necessary. Bottle and store in the refrigerator for about 4 weeks, or freeze in small amounts and store for months. THAI GREEN CURRY PASTE 10 fresh green chillies 2 cups (4 oz) chopped fresh coriander, including root 1 teaspoon black peppercorns 2 onions, roughly chopped 1 tablespoon chopped garlic 2 stems lemon grass, very finely sliced (or finely peeled rind of 2 limes or lemons) 2 teaspoons salt 1 tablespoon ground coriander 2 teaspoons ground cumin 1 tablespoon chopped frozen or bottled galangal 1 teaspoon ground turmeric 2 tablespoons peanut oil Remove stems of chillies and roughly chop the chillies into pieces. Wash the coriander thoroughly and scrub the roots well. Chop roughly. Put into the container of an electric blender with all the other ingredients. Belnd to a smooth paste, adding a little extra oil or water if necessary. I hope this helps you out. If you do end up making some Thai dishes I'd love to know how they turn out (and perhaps you could share the recipes!!) Cheers, Marie -----Oorspronkelijk bericht-----Van: Irish Veggie <an_irish_vegetarianAan: Datum: vrijdag 17 januari 2003 10:37Onderwerp: Thai Curry Base Hi everyone, I have had some fantastic veggie Thai meals. When I went to the supermaket, I was delighted to see that they had a Thai Curry Sauce. When I took a closer look at the ingredients it had anchovies in it ;o( Does anyone have a recipe for the Thai Curry Base. Which is best, red, green or yellow? What is the difference? Tracey ;o) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2003 Report Share Posted January 20, 2003 Thank you Marie for those recipes! Thank you for going to the trouble to look them up. Tracey ;o) Marie Rieuwers <magnificat wrote: Hello Tracey, I have checked through my books and I have found a couple of Thai curry paste recipes. They are both from Charmaine Solomon's Complete Vegetarian Cookbook. I couldn't find a recipe for yellow curry paste, but here are the recipes for red and green. By the way, as for which paste is 'best', it depends on your tolerance for peppers. The green one is usually hotter than red. THAI-STYLE RED CURRY PASTE 10 dried red chillies 2 large onions, roughly chopped 1 teaspoon ground black pepper 1 tablespoon ground cumin 2 tablespoons ground coriander 2 teaspoons ground turmeric 1 tablespoon paprika 2 teaspoons salt 4 tablespoons chopped fresh coriander, including root 4 tablespoons very finely sliced lemon grass (tender white base only) or 1 tablespoon chopped lemon rind 2 tablespoons chopped frozen or bottled galangal (or 2 teaspoons galangal powder) 2 tablespoons chopped garlic 3 tablespoons oil Remove stems from chillies and, if you do not want the curry paste too hot, shake out the seeds. Break the chillies into pieces and pour about 1/2 cup (4 fl oz) boiling water over. Leave to soak for 15 minutes. Put all of the ingredients into an electric blender, with some of the soaking water from the chillies. Blend on high speed until a smooth puree forms, adding more of the soaking water if necessary. Bottle and store in the refrigerator for about 4 weeks, or freeze in small amounts and store for months. THAI GREEN CURRY PASTE 10 fresh green chillies 2 cups (4 oz) chopped fresh coriander, including root 1 teaspoon black peppercorns 2 onions, roughly chopped 1 tablespoon chopped garlic 2 stems lemon grass, very finely sliced (or finely peeled rind of 2 limes or lemons) 2 teaspoons salt 1 tablespoon ground coriander 2 teaspoons ground cumin 1 tablespoon chopped frozen or bottled galangal 1 teaspoon ground turmeric 2 tablespoons peanut oil Remove stems of chillies and roughly chop the chillies into pieces. Wash the coriander thoroughly and scrub the roots well. Chop roughly. Put into the container of an electric blender with all the other ingredients. Belnd to a smooth paste, adding a little extra oil or water if necessary. I hope this helps you out. If you do end up making some Thai dishes I'd love to know how they turn out (and perhaps you could share the recipes!!) Cheers, Marie -----Oorspronkelijk bericht-----Van: Irish Veggie <an_irish_vegetarianAan: Datum: vrijdag 17 januari 2003 10:37Onderwerp: Thai Curry Base Hi everyone, I have had some fantastic veggie Thai meals. When I went to the supermaket, I was delighted to see that they had a Thai Curry Sauce. When I took a closer look at the ingredients it had anchovies in it ;o( Does anyone have a recipe for the Thai Curry Base. Which is best, red, green or yellow? What is the difference? Tracey ;o)contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
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