*  Exported from  MasterCook  *

                 Red & Green Curry Pastes (Thai Curries)

Recipe By     : Jill Norman * Web File 4/97
Serving Size  : 0    Preparation Time :0:00
Categories    : Mixes and Spices                 Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Shallots
   3      cl            Garlic
   2                    Lemon grass stalks
   1      tb            Coriander seeds
   1      ts            Cumin seeds
   1      ts            Black peppercorns
  10                    Dried red chilies
   1      tb            Coriander root -- chopped
   1      tb            Ground galangal
   2      ts            Lime peel -- grated
   1      sm            Trassi piece
                        Salt -- to taste

This is used for beef and other robust dishes.

Chop the shallots, garlic, and lemon grass. Heat a heavy frying pan
and add the coriander and cumin seeds after 2 to 3 minutes. Dry roast
until they darken, shaking the pan to prevent burning. Allow to 
cool, then grind to a powder with the peppercorns. Remove the seeds
from the chilies and chop. Pound or process all the ingredients to a
smooth paste.

* For Green Curry Paste, follow the recipe for Red curry paste, using
fresh green chilies instead of dried red and adding 2 tb chopped
coriander leaves. 

Recipe by The Complete Book of Spices by Jill Norman, 1991
ISBN 0-670-83437-8


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