2011/10/05

Curry Paste

We love making Thai food, and we just happened to grow a green Thai chili plant this summer, which produced prolifically, so we decided to try making some curry paste from scratch with the chili peppers. We generally followed the green curry recipe from AsiaRecipe.com, except that we didn't have quite enough chili peppers. It turned out very well, and was quite easy, so I think we will probably do it more often, as we can find the necessary ingredients easily at markets in town, and making the paste is a great experience, smelling all of the things that go into it as you make it - not to mention while you're cooking it.

We ended up having leftovers of the ginger and lemongrass, so we decided to kind of improvise a yellow curry paste as well based on a number of other recipes, so while the images and instructions are for the green curry paste, the yellow follows the same basic procedure, and just uses the ingredients listed under yellow curry paste.

Green Curry Paste

Ingredients
  • 1 cup of prik ki nu (green birdseye chilis) (we had slightly less)
  • 5 tablespoons lemon grass, finely sliced
  • 10 tablespoons of shallots, chopped
  • 10 tablespoons of garlic, minced
  • 5 tablespoons of galangal (kha) grated (we used regular ginger)
  • 5 tablespoons of coriander/cilantro root, chopped (we couldn't get root, so used leaves)
  • 2 tablespoons of coriander seed
  • 1 tablespoon of cumin seed
  • 1 tablespoon of freshly ground black pepper
  • 2 tablespoons of shredded bai makroot (lime leaves)
  • 4 tablespoons of kapi (fermented shrimp paste)
  • 1 tablespoon of palm sugar (we used brown sugar)

Directions

The great thing about making curry paste is that the directions are very simple. 

Basically you just want to smash all of the ingredients together into a paste. This can best be achieved with either a mortar and pestle, or a food processor. 

Essentially, just put as many of the ingredients in at a time as you can, and blend/smash them up. Scoop it out and add more if you need to, and then mix it all together well at the end. Put in jars, and refrigerate or freeze for future use.

Yellow Curry Paste

Ingredients
  • 12 cloves garlic, minced
  • 11-12 spicy dried red chilis, with seeds
  • 6 small shallots
  • 1 1/2 tbsp coriander seed
  • 1 tbsp turmeric
  • 1/2 tbsp black peppercorns
  • 1/2 tbsp cumin
  • 1 tsp ground cinnamon
  • 3 cloves
  • 1 tbsp fermented shrimp paste
  • 1/2 tbsp fish sauce
  • 1/2 tbsp soy sauce
  • 2 tbsp fresh grated ginger
  • 1 small stalk of lemongrass, chopped finely
  • 1 tbsp brown sugar
  • 1/2 to 1 tsp peanut oil


Green Curry Paste

Green Curry Paste

Green Curry Paste

Green Curry Paste

Green Curry Paste

Green Curry Paste

Green Curry Paste

Green Curry Paste

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