Friday, October 23, 2009

Red Curry Paste, Nam Phik Gang Phet

Curry pastes are not bought but hand ground in mortar and pestle (can be made in a blender). We used this red curry paste as the base for Red Curry with Grilled Duck.

Mash together:
1 red chili
1 tsp. galangal
1 tbs. lemon grass
1/2 tsp. kaffir lime rind
1 tsp coriander root
5 pepper corns
1 tsp. ground coriander seeds
1 tsp. ground cumin
1 tsp. salt
1/4 cup shallot
10 cloves of garlic.

(The recipe is taken from the Thai Chef International Cooking School)

Kaffir lime, its rind, juice and leaves are widely used in Thai cuisine.

Chopping the chillies. Watch your eyes.

Grinding the ingredients in a stone mortar and pestle.

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