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Wednesday, March 31, 2010

another curry paste

Thai food is one of my favorites! And i have been making my own curry pastes for a couple of years, studying the various kinds and here is a version i came up with. Not sure what to call it, sort of a cross between panang and massamum.
Since it is winter, i am using dried chilis. In summer or fall, when they are in season, i would use fresh ones!

In a mortar and pestle of a food processor, place the following:
3 stalks lemongrass
10 cloves, garlic
2 tbsp ginger
10 kaffir lime leaves
i small piece fresh tumeric root
40 dry red thai chilis, reconstituted
6 dried guajillo chilis, reconstituted
2 tbsp coriander seeds, toasted
1 tbsp cumin seeds, toasted
1/2 cup peanuts, toasted
3 cloves
1 leek
1 stick cinnamon
1 clove nutmeg
seeds from 5 cardamom pods
1 tsp sea salt
2 cubes, chinese fermented tofu

Grind everything down till it makes a smooth paste. Add a little bit of water, if needed

2 comments:

  1. i need a new curry recipe. i like the one i use enough to eat it, but it's just not.... delicious enough.

    i hope i can track down cardamom pods and turmeric root. not to mention chinese fermented tofu!? can i use regular tofu if i can't find the chinese fermented kind?

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  2. the chinese fermented tofu is what i use to replace the fish sauce. So regular tofu will not suffice. However it is easy to find this stuff in any Chinese market

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