Tuesday, December 4, 2012

Red Jungle Thai Curry Paste

7 Large Dried Ancho Chile Pepers, or 3 Tablespoons Crushed Red Peper
½ of a small bunch of cilantro, finely chopped
2 teaspoons Whole Coriander Seeds
1 teaspoon Dried, Whole Papaya Seeds
½ teaspoon Fennel Seeds
1 teaspoons Galangal Root, chopped
1” pieccce Peeled Ginger, finely chopped
2 teaspoons Fresh Lemongrass, chopped
1 teaspoon Salt
1 Tablespoon Kafir Lime leaves, Chopped
3 Large Garlic Cloves, Finely Chopped
2 Tablespoons Shallots (or Onions), finely chopped
2 teaspoons grated Kafir Lime zest, 4 dried Kafir Lime zest strips, or 2 ½ teaspoons grated Lime or Lemon zest
1 teaspoon Paprika
1 Tablespoon Hoisin Sauce
1 Tablespoon Grapeseed oil

  • In a food processor Pulverize the Crushed Red Pepper, whole coriander seeds, Galangal root, and Kefire Lime leaves into a powder. 
  • Add the  rest of ingredients and whiz to form a smooth paste.
This paste is great for all your Thai curry needs and why not be creative and use it in other ethnic dishes also?

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