curry paste recipes for cstout
Panaeng Curry: http: //www.chow.com/recipes/27627-panaeng-ga...
The two below are paraphrased from "The Best of Thai Dishes" by Sisamon Kongpan, Sangdad Publishing Co., Bangkok, Thailand (2004), e-mail: sdbooks@sangdad.com, ISBN 974-7162-62-8
NAM PHRIK KAENG DAENG (Red Curry Paste
)INGREDIENTS
13 small dried chillies, soaked in hot water for 15 min. and deseeded
3 T chopped shallot
4 T chopped garlic
1 T chopped galangal
2 T chopped lemon grass
2 t chopped kaffir lime rind
1 T chopped coriander root
20 pepercorns
1 t shrimp paste
1 T coriander seed
1 t cumin seed
PREPARATION
Dry fry coriander and cumin seeds, then grind.
Add rest of ingredients except shrimp paste and grind into a fine-grained paste.
Add shrimp paste and incorporate.
Can be stored in a glass jar in the fridge for 3-4 months.
NAM PHRIK KAENG KHIAO WAN (Green Curry Paste)
INGREDIENTS
15 green hot chillies
3 T chopped shallots
1 T chopped garlic
1 t chopped galangal
1 T chopped lemon grass
1/2 t chopped kaffir lime rind
1 t chopped coriander root
5 pepper corns
1 T corriander seeds
1 t cumin seeds
1 t salt
1 t shrimp paste
PREPARATION
Same as for Red Paste above.
These two can be preped in a blender, but the M&P works better IMO. Compare them to the canned equivalents and see how they match up.
