Red Curry paste
1 tbsp coriander seeds
1 tsp cumin seed
5 dried red chillies, slit lengthwise,
deseeded and soaked in hot water for 15 minutes
3 tbsp scliced shallots
8 cloves garlic, smashed
3 slices galangal
2 tbsp sliced lemongrass thickest part of sterm only
2 tsp gratted kaffir lime ring
1 tbsp chopped coriander root
10 black peppercorns
1 tsp dried shrimp paste
Method
Dry-fry the coriander and cumin seeds in a wok over low heat for about 5 minutes, then grind to a powder in a blander or mortar, add the remaining ingredients, except the shrimp paste, and gring well, add the shrimp paste and grind again until the texture is smooth.
Green Curry Paste
1 tbsp coriander seeds
1 tsp cumin seed
8 green bird's eye chilies
3 tbsp scliced shallots
3 cloves garlic, smashed
1 tbsp sliced lemongrass thickest part of sterm only
1/2 tsp gratted kaffir lime ring
1 tsp chopped coriander root
5 black peppercorns
1 tsp salt
1 tsp dried shrimp paste
Method
Dry-fry the coriander and cumin seeds in a wok over low heat for about 5 minutes, then grind to a powder in a blander or mortar, add the remaining ingredients, except the shrimp paste, and gring well, add the shrimp paste and grind again until the texture is smooth.
Read aslo: Mayonnaise Sauce and Derivatives Aioli Sauce
Bechamel Sauce Hollandaise Sauce Food Tip on Preparing Sauces
Steak Marinades Recipes Cooking tips on Marinades and Marinating
