Showing Tag: "curry paste" (Show all posts)

Cambodian Red Curry Paste

Posted by Kroocrew on Monday, February 1, 2010, In : Cambodia 

CC license



Ingredients:

  • 4 Thai chillies, dried, stemmed & de-seeded 
  • 1 cup water 
  • 4 tablespoons paprika 
  • 2 tablespoons vegetable oil 
  • 4 cups Basic Lemon Grass Curry Sauce

 
Method:

  1. Break the chillies into small pieces. 
  2. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. 
  3. Combine the chillies, chillie water, and the paprika in a blender to make a paste 
  4. Heat the oil in a wok or skillet, add the chillie paste, and stir-fry until it begins to darken. 
  5. Reduce the heat...

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Nam Phrik Gaeng Keow Wan (Thai Green Curry Paste)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 





Ingredients:

  • 2 X long green chillies (Phrik Chee fah)  
  • 10 small green chillies ( Phrik Ki Nuu)  
  • 1 Tbsp (15 ml) Lemon grass
  • 2 Tbsp TSP (30 ml) Shallots  
  • 2 Tbsp Garlic 
  • 1  Peeled bruised and cut galangal shoot  
  • 3 X Coriander roots
  • 1 tsp (5 ml) Coriander seeds
  • 1/2 tsp (2.5 ml) Cumin powder  
  • 1/2 tsp (2.5 ml) Ground white pepper  
  • 1 Tbsp (15 ml) Kaffir lime zest (but preferably finely shredded leaves)
  • 2 Tbsp Shrimp Paste
  • 1 tsp SALT  
 
Method :  
 
Chop the fresh herbs (quanities are for chopped amounts) the...
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Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 





This paste is ideal for adding to a fried rice or noodle dish. It's aromatic with heat and would go well with some boiled chicken such as Khao Man Kai or satays with rice

Ingredients:
  • 3 Dried chilies
  • 3 Tbsp Chopped shallots
  • 1 Tbsp Chopped garlic
  • 1 tsp  Chopped ginger
  • 1 Tbsp Coriander seeds
  • 1 tsp  Cumin seeds
  • 1 Tbsp Chopped lemon grass
  • 1 tsp  Shrimp paste
  • 1 tsp  Salt
  • 2 tsp  Curry powder
Instructions:
  1. Soak dried chilies in hot water for 15 minutes and deseed.
  2. In a wok over low heat, put the shallots, garli...

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Nam Phrik Kaeng Khua

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

If you examine this nam phrik you will notice the hallmarks of Thai ingredients in one paste. This is the perfect flavour base for classics such as Tom Yum soups so to this you could add shrimp or prawn, mushroom, other vegetables to make the soup of your choice. It is not vegetarian as it contains shrimp paste.

Two or four tablespoons in 500 ml to 1 liter of water and boiled would make the soup base. Simply boil and add your other goodies.

:




Ingredients:
  • 5 dried chillies
  • 45 ml (3 Tbsp) Chopped s...

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Nam Phrik Kaeng Matsaman (Massaman Curry Paste)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

Ingredients:
  • 3 dried chilies
  • 45 ml (3 tbsp) chopped shallots
  • 30 ml (2 tbsp) chopped garlic
  • 5 ml (1 tsp) chopped galangal
  • 13 ml (1 1/4 tbsp) chopped lemon grass
  • 2 cloves
  • 15 ml (1 tbsp) coriander seeds
  • 5 ml (1 tsp) cumin seeds
  • 5 pepper corns
  • 5 ml (1 tsp) shrimp paste
  • 5 ml (1 tsp) salt


Method :
  1. Soak chillies in hot water for 15 minutes and de-seed.
  2. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a pow...

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Nam Phrik Kaeng Daeng (Red Curry Paste)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

(This curry paste can be used as a base for various Thai red curries)

Ingredients:15 green chili peppers small

4 tablespoons (60 ml) chopped garlic
2 tablespoons (30 ml) chopped lemon grass
1 tablespoon (15 ml) chopped coriander root
1 teaspoon (5 ml) shrimp paste
1 teaspoon (5 ml) cumin seeds


Directions

If using dried chillies then soak them in hot water for 15 minutes and deseed.In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder...

Continue reading ...
 
 
 

 

 

 

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