How to Make Red and Green Curry Paste

Red and green curry are basics for many dishes, and here’s the recipes from the great Thai chefs. Be original and try making this at home!

Red curry paste

Green Curry Paste via http://www.taste.com.au

Ingredients

10 dried red spur chillies, soaked in water for about 10 minutes
4 red bird’s eye chillies
2 tablespoons lemon grass, inner part sliced
1 teaspoon galangal ginger chopped
1 teaspoon kaffir lime rind, sliced
2 teaspoons shallot, sliced
3 tablespoons garlic, sliced
1 tablespoon coriander root, chopped
1/2 teaspoon roasted coriander seeds
1/4 teaspoon roasted cumin seeds
1/4 teaspoon roasted black peppercorn
1 teaspoon shrimp paste

Preparation:

Blend every ingredient together in a blender, and blend until you get a smooth substance. Use a pestle in a mortar, it’s the original traditional version of how its made by the Thai chefs, and it blends the flavours much better than electronic blender. Put some vegetable oil in a jar in case you would like to store the curry for some other time. It can stay good for at least three months. The amount is enough to make around two cups of curry.

Green Curry Pastevia http://www.templeofthai.com


Green curry paste

Green Curry Pastevia https://arecipeforgluttony.wordpress.com

Ingredients


15 green spur chillies chopped
4 green bird’s eye chillies chopped
4 red bird’s eye chillies chopped
2 tablespoons lemon grass, thick bottom third only, inner part finely sliced
1 1/2 teaspoons galangal ginger, finely sliced
1/2 teaspoon kaffir lime rind, chopped
2 tablespoons shallot, finely sliced
2 tablespoons garlic, finely chopped
2 tablespoons coriander root, chopped
1 teaspoon turmeric ginger
1/2 teaspoon roasted coriander seeds
1/2 teaspoon roasted cumin seeds
1/2 teaspoon roasted black pepper
1 teaspoon shrimp paste

Preparation:

Blend every ingredient together in a blender, and blend until you get a smooth substance. Use a pestle in a mortar, it’s the original traditional version of how its made by the Thai chefs, and it blends the flavours much better than electronic blender. Put some vegetable oil in a jar in case you would like to store the curry for some other time. It can stay good for at least three months. The amount is enough to make around two cups of curry.

Green Curry Pastevia http://www.taste.com

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