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Thailand Curry Paste - This fabulous, fresh, homemade curry recipe is not only provides magnificent flavor, it is as versatile as can be. Red curry paste, green curry paste, and the degree of “fiery” is up to you, its all in the seeds. Such a quick, easy International recipe we bet you never buy it in the grocery store again.
Prep Time: 5-10 mins |
Ingredients to make Thailand Curry Paste
6 Dried hot red chilies, 1 1/2 - 2 in. long
2 tb Minced shallots or scallions, white ends only
1 tb Minced garlic
1 tb Paprika
1 tb Powdered sereh (powdered lemon grass)
1 tb Trassi (shrimp paste)
1 ts Ground laos (ginger)
1 ts Caraway seed
1 ts Coriander seed
1 ts Finely grated fresh lemon peel
1 ts Salt
** *DIRECTIONS* Under cold running water, wash the chilies and remove their stems. Brush out any seeds that cling to the skin and break the pods into small pieces.
Directions to make Thailand Curry Paste
Step 1:To make red curry paste: combine the chilies, shallots (or scallions), garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel and salt in the jar of an electric blender and blend at high speed for 20 to 30 seconds. Turn off the machine, scrape down the sides of the jar and blend again until the mixture is a smooth paste.
Step 2:To make green curry paste: substitute 6 fresh hot green chilies (about 2 inches long) for the dried red chilies and omit the paprika from the recipe.
Step 3:*VARIATIONS* For a more fiery paste, include some seeds - the hottest part of the chili.
Image Source: LoopZilla
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