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| * I sometimes have not had these and made it anyway. |
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| *1/2 |
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dried red chilies (I do NOT use these- too hot) |
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| 1 |
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shallot, minced |
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| *8 |
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pieces dried kaffir lime rind or 1/2 t Kaffir lime powder |
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| 1 Tbs |
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chopped fresh lime zest |
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| *8 |
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fresh or 4 dried galangal slices, each about 1 inch in diameter, chopped |
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| 2 Tbs |
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ground ginger or 2 inches ginger root pulverized |
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| 6 |
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lemongrass stalks, tender heart section only or 1 T dried lemongrass |
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| 2 Tbs |
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whole coriander seeds or ground coriander |
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| 1 Tbs |
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whole cumin seeds or ground cumin |
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| 1 Tbs |
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sweet paprika |
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| 1 Tbs |
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chopped garlic or 6 cloves garlic, chopped |
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| 1 tsp |
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ground red chili powder (cayenne) |
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| *1 tsp |
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ground caraway or seeds ground |
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| *1/2 tsp |
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whole black peppercorns or 3/4 teaspoon ground pepper |
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| 1 tsp |
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salt |
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| *1 tsp |
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anchovy paste or shrimp paste (obviously I do not use shrimp as I would not be writing this) |
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| 1 |
Cut the chilies in half and shake out and discard the seeds. In small bowl, cover chilies with warm water. In another small bowl, combine the dried lime rind and dried galangal, and cover with warm water; let soak until soft and pliable, 1-2 hours for galangal. Drain the galangal and lime rind, chop them and set aside. Cut the tender heart parts of lemongrass crosswise into thin slices; set aside. |
| 2 |
If using whole caraway, coriander and cumin seeds, toast them in a small, dry frying pan over medium heat, shaking the pan occasionally, until fragrant, about 3 minutes. Let cool and transfer the seeds and whole peppercorns, if using, to a spice grinder or mortar; grind or pulverize with a pestle to a fine powder. Combine the ground spices with the salt and paprika and set aside. |
| 3 |
Drain the chilies, reserving about 1/4 cup (2 fl oz/60 ml) of the soaking liquid, and place the chilies and soaking liquid in a blender or mini food processor. Add the reconstituted or fresh galangal, lime rind or fresh lime zest, lemongrass, garlic, shallots, cilantro roots or stems, shrimp or anchovy paste and reserved dry spices. Process into as smooth a paste as possible, about 1 minute. If the mixture remains coarse, transfer it to a mortar and mash with a pestle until smooth. |
| 4 |
Be sure the paste is consistancy of moist tomatoe paste and has no visible parts. These parts seem gritty in the final curry. Remember if you can see any parts seperated it will be gritty. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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