Curry paste

 

                Traditionally curry paste were made with a pestle and mortar. The heat factor in Thai curry paste ranges from green at the hot end, down through red, yellow and Massaman, which is the mildest.

Red Curry paste

                This will keep in the refrigerator for 12 months.

Makes about 80 ml 

• 14 large dried red chilies
• 5 ml cilantro seeds
• 10 ml caraway seeds
• 5 ml salt
• 30 ml finely chopped cilantro roots
• 2 ml dried kaffir lime leaves, crumbled
• 15 ml finely chopped galangal
• 4 French shallots, finely chopped
• 5 garlic cloves, finely chopped
• 30 ml chopped lemon grass
• 6 black peppercorns, crushed
• 15 ml shrimp paste
• 60 ml vegetable oil

1. Soak the dried chilies in hot water for 20 minutes, then seed.
2. While the chilies are soaking, dry fry the cilantro and caraway seeds in a small pan, over low heat for about 5 minutes.
3. Combine the chilies and salt in a mortar and pestle or food processor and grind to a puree ; add the caraway and cilantro seeds and grind.
4. Add the remaining ingredients except the shrimp paste and oil, and puree ; stir in the shrimp paste and oil to make a smooth paste.
5. Store in the refrigerator in a tightly sealed container.

Green Curry paste

                The seeds are the hottest part of the chili. Handle both fresh and dried carefully and wash your hands after touching them. This curry paste will keep in the refrigerator for up to 12 months.

Makes about 125 ml

• 10 fresh green chilies, with seeds
• 6 garlic cloves, finely chopped
• 30 ml finely chopped lemon grass
• 30 ml chopped cilantro roots
• 5 ml ground cilantro seeds
• 5 ml finely chopped galangal
• 5 ml caraway seeds, crushed
• 5 ml salt
• 6 black peppercorns, crushed
• 30 ml finely chopped French shallots
• 5 ml shrimp paste
• 60 ml vegetable oil

1. Dry fry all the ingredients except the shrimp paste and oil over low heat until brown, about 5 minutes.
2. Then place the mixture in a mortar and pestle or food processor and grind to a puree ; add the shrimp paste and oil and mix to a smooth paste.
3. Store in the refrigerator in a tightly sealed container.

Yellow Curry paste

                This will keep in the refrigerator for 12 months.

Makes about 60 ml

• 7 large dried red chilies
• 15 ml cilantro seeds
• 5 ml caraway seeds
• 5 ml salt
• 15 ml finely chopped lemon grass
• 5 French shallots or 1 white onion, finely chopped
• 3 garlic cloves, finely chopped
• 5 ml grated ginger root
• 5 ml finely chopped galangal
• 15 ml curry powder
• 5 ml dried mustard
• 15 ml shrimp paste
• 60 ml vegetable oil

1. Soak the chilies in hot water for 20 minutes, then seed.
2. While the chilies are soaking, brown the cilantro and caraway seeds in a dry pan for about 5 minutes.
3. Combine the seeded chilies and salt in a mortar and pestle or food processor and grind ; add cilantro and caraway seeds and grind to a powder.
4. Add remaining ingredients, except the shrimp paste and oil, and mix together well ; add the shrimp paste and oil and mix to a smooth paste.
5. Store in the refrigerator in a tightly sealed container.

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