basic thai curry pastes
Basic Thai Curry Pastes Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:07 pm Thai "curries" are typically made using a "curry" paste. However that is an oversimplification...
Ingredients
- 1cupprik ki nu (green birdseye chiles)
- 5tablespoonlemon grass, finely sliced
- 10tablespoonshallots (purple onions), chopped
- 10tablespoongarlic, minced
- 5tablespoongalangal (kha) grated
- 5tablespooncoriander/cilantro root, chopped
- 2tablespooncoriander seed
- 1tablespooncumin seed
Directions
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Basic Thai Curry Pastes Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:07 pm Thai "curries" are typically made using a "curry" past
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However that is an oversimplification: firstly the word used for these dishes in Thai is kaeng (pronounced 'gang') and it covers soups, stew
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A paste which is used could be used just as well for a soup as for a curry
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Secondly, of course, it is not true that Thais call them curry: the word for curry is kari and it is only applied to a small number of dishe
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There are many different prik kaeng in Thai cuisine and from them you could make a vast number of different dishes by using different protei
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However if you know the four basic pastes listed here, and the basic techniques, you can make a vast array of dishes, if not perhaps quite o
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A rough rule of thumb is that one cup of raw chiles yields a cup or so of paste (since there is air in the chiles)
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Further it will keep about 3 months in a preserving jar in the fridge