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Tuesday, June 18, 2013

Red Curry Paste


Indo-Thai Red Curry Paste



Thai red curry paste is a basic condiment in Thai cooking. I have left out few ingredients that are not easily available in our local markets and substituted a few with similar ingredients. Check out the notes for the original ingredients.

Ingredients: Quantity
Small Shallots 4 nos
Dried Red Chillies 4-5 nos
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Black Peppercorns 1 tsp
Turmeric Powder 1 tsp
Kashmiri Red Chili Powder* 2 tsp
Salt to taste
Lemon Rind* 1/2 tbsp
Ginger Grated* 1 tbsp
Garlic Chopped 5-6 nos
Soy Sauce/Fish Sauce/Tamarind paste* 2 tsp
Chopped Coriander 1 tsp
Lemon Juice 1 tbsp


Preparation:
1) De seed and soak the red chili in water for 10 Min's.
2) Strain the water and add rest of the ingredients to the soaked red chili and blend it into a fine paste.
3) This paste can be stored in refrigerator for a couple of days and can be used with various gravy dishes.

Note:* To make the authentic Thai red curry, replace few of the above ingredients with their original ingredient based on the availability.

Original Ingredient Replaced Ingredient
Paprika Kashmiri Red Chili Powder
Lemon Grass Lemon Rind
Galangal Ginger
Shrimp Paste Soy Sauce/Fish Sauce/Tamarind Paste
(Use little less in quantity,
since this will lighten the Red color of the paste.)
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