Red curry paste
Votes: 2
Time: 40 min.
Red curry paste - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup small dried chili peppers, seeded and coarsely chopped
- 10 black peppercorns
- 1 tbsp toasted coriander seeds
- 1 teaspoon toasted cumin seeds
- 2 stalks fresh lemongrass
- 1/4 cup coarsely chopped fresh cilantro root or leaves with stems
- 2 tablespoons finely chopped, peeled fresh galangal or ginger
- 1 teaspoon finely grated zest of wild or domestic lime
- 2 tablespoons coarsely chopped garlic
- 1/4 cup coarsely chopped shallot
- 2 tsp shrimp paste
- 1 teaspoon of salt
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Recipes with similar ingredients: chili pepper, ginger root, lime zest, shallots, garlic, black pepper, coriander, cumin, lemongrass, curry paste, cilantro
Cooking the dish according to the recipe:
- Place the chili peppers in a small bowl of warm water and soak for 20 minutes. Combine the peppercorns, coriander seeds, and cumin seeds in a mortar and pestle and grind into a powder, or use a spice grinder.
- Trim the grassy tops and tough roots from the lemongrass, then finely chop the stems. Place the lemongrass, cilantro, galangal, and lime zest in a mortar and mash. Add the garlic and shallots and mash until a wet paste forms, about 5 minutes.
Strain the peppers and add them to the paste in a mortar. Add the spices, shrimp paste, and salt and grind well. Transfer the paste to a jar, seal tightly, and store in the refrigerator.
Exit: 1 tbsp.
Categories:
recipe / Sauces / Hot sauces / / Thai cuisine
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