Wednesday, February 9, 2011

Thai Curry Paste

Since long time I had desire to cook Thai cuisine. So I decided to make thai curry paste, which is used as a core ingredient in many of the thai recipes.

Even though I wanted to make Thai Red Curry Paste, the colour turned out something else. But then I realised that this was due to non usage of Kashmiri chillies. Further, I have also dropeed Golden Mountain Sauce due to non-availabilty in my departmental store.

You may make this paste well in advance to use in various Thai dishes.

1 chopped onion
8-10 Kashmiri red chilles,
4 garlic cloves
1 tbsp ginger (grated)
2 lemongrass stalks (Paati chaha / Gavati chaha in marathi)
2 tbspn chopped coriander
2 tbspns Dhana-jeera powder(corriande-cumin powder)
1/2 tsp black pepper
2 tspns soy sauce
2 tspn fresh lime juice
1 tsp salt

soak red chillies in warm water for 10 minutes
Transfer all the ingredients in blender
Add small quantity of water to facilitate blending
Grind it to paste
Store in an airtight container in refrigerator

Note :
1. This can be stored for approximately 3-4 weeks
2. If storage is not requied, then water can be substituted with Fresh coconut milk
3. 1/2 tspn cinnamon powder may be also be added to enhance the flavour

Pictures :

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