A lighter Thai red curry paste suitable for chicken and fish.
1 t coriander, ground
10-20 (or to taste) red chiles, preferably Thai
1/2 t cumin
4 shallots or green onions
2 lemon grass stalks, chopped, woody part discarded, or 6 T frozen shredded lemon grass
1/2 t black pepper, ground
2 cloves garlic
4 cilantro roots, or handful of leaves and stems
1 T galangal or ginger, grated
1 t tumeric
1/2 t shrimp paste
1 t salt
2 T vegetable oil
pinch cinnamon (optional)
2 kaffir lime leaves (optional)
Combine all in a food processor.
This curry paste doesn't keep quite as well as the red curry paste 1, but makes far less of it. This version is also much lighter in flavor so it won't completely kill fish or chicken.
No comments:
Post a Comment