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Thai Curry Paste (Red or Green)

 
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Miruwin



Joined: 25 Dec 2001
Posts: 2108

PostPosted: Thu 07 Oct, 2004 10:43 am    Post subject: Thai Curry Paste (Red or Green) Reply with quote

This paste can be made red or green. The recipe below is for RED Curry paste. For GREEN curry paste use 6 green chillies instead of the red and omit the paprika.

6 red or green chillis (the long ones that look a bit like bananas)
3 tablespoons chopped green shallots - add extra for a hotter curry
1 tablespoon of chopped garlic
1 tablespoon of paprika
1 tablespoon of powdered, fresh or dried lemon grass (takrai)
1 tablespoon of shrimp paste (kapi)
1 teaspoon of ground galangal (laos) - can substitute ground ginger
1 teaspoon caraway seeds
2 teaspoons coriander seeds
1 teaspoon grated lemon peel
1 teaspoon salt

Wash chillis under running water, remove stems and seeds.
Combine all ingredients in a blender and blend on high speed for 20-30 seconds. Scrape down sides and blend until a smooth paste forms

Makes about 1/2 a cup of curry paste.

Can be stored in the fridge in a screw top jar for up to 4 weeks or can be frozen until needed.

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Miruwin

Eagles may soar, but weasels don't get sucked into jet engines.
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Saldarcheck



Joined: 12 Aug 2004
Posts: 390

PostPosted: Thu 07 Oct, 2004 11:03 am    Post subject: Simple Fish Sauce Reply with quote

Add the curry paste ( about 1 table spoon ) to a small can of coconut milk, simmer on a low heat till combined.
Add 1 challot ( spring onion ) roughly chopped ( as a garnish ) at the end, before serving.

Check the use by date on the coconut milk, as if it is passed it's use by date it could seperate.
I cheat and use the curry paste from the Jar ( green or red ).
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Miruwin



Joined: 25 Dec 2001
Posts: 2108

PostPosted: Thu 07 Oct, 2004 11:21 am    Post subject: Re: Thai Curry Paste (Red or Green) Reply with quote

Try making your own one day Sal, you will find the improvement in flavour well worth the little extra effort. I make up a huge batch and freeze it into smaller quantities.

I tend to make up the chilli jam, a big batch of red, an even bigger batch of green all at the same time.

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Miruwin

Eagles may soar, but weasels don't get sucked into jet engines.
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Saldarcheck



Joined: 12 Aug 2004
Posts: 390

PostPosted: Thu 07 Oct, 2004 4:31 pm    Post subject: Sounds Good Reply with quote

Sounds Good, i will give it a try Smile
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Gothics
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PostPosted: Mon 10 Sep, 2018 9:09 pm    Post subject: Re: Thai Curry Paste (Red or Green) Reply with quote

Hello,

In Thai food, there is very much importance to curry paste & there is two type of curry paste used in Thai food red & green. but green curry paste gives your food more flavourful than red curry paste. Red gives color to the dish but green gives all herb taste to food. Hope this information gives you the right information.


Indian Spices


Last edited by Gothics on Fri 21 Sep, 2018 11:25 pm; edited 1 time in total
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Quiverr



Joined: 19 Apr 2015
Posts: 455
Location: Kelethin

PostPosted: Wed 12 Sep, 2018 7:39 pm    Post subject: Re: Thai Curry Paste (Red or Green) Reply with quote

Most excellent information there, Benny44, thanks for sharing it with us.
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Dahon



Joined: 19 Jun 2017
Posts: 79
Location: Canberra

PostPosted: Sat 15 Sep, 2018 7:47 am    Post subject: Re: Thai Curry Paste (Red or Green) Reply with quote

I do like a nice Thai green curry
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Gothics
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PostPosted: Fri 28 Sep, 2018 7:15 am    Post subject: Re: Thai Curry Paste (Red or Green) Reply with quote

Miruwin wrote:
This paste can be made red or green. The recipe below is for RED Curry paste. For GREEN curry paste use 6 green chillies instead of the red and omit the paprika.

6 red or green chillis (the long ones that look a bit like bananas)
3 tablespoons chopped green shallots - add extra for a hotter curry
1 tablespoon of chopped garlic
1 tablespoon of paprika
1 tablespoon of powdered, fresh or dried lemon grass (takrai)
1 tablespoon of shrimp paste (kapi)
1 teaspoon of ground galangal (laos) - can substitute ground ginger
1 teaspoon caraway seeds
2 teaspoons coriander seeds
1 teaspoon grated lemon peel
1 teaspoon salt

Wash chillis under running water, remove stems and seeds.
Combine all ingredients in a blender and blend on high speed for 20-30 seconds. Scrape down sides and blend until a smooth paste forms

Makes about 1/2 a cup of curry paste.

Can be stored in the fridge in a screw top jar for up to 4 weeks or can be frozen until needed.

Looks Yummy Your Recipe Is Right Thanks For The Support And Helping For This Recipe Great One Thanks Again Best Work.....
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