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Exported from  MasterCook  *


                 Red & Green Curry Pastes (Thai Curries)

Recipe By     : Jill Norman * Web File 4/97
Serving Size  : 0    Preparation Time :0:00
Categories    : Mixes and Spices                 Oriental / Far East

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    shallots
   3      cloves        garlic
   2      stalks        lemon grass
   1      tbsp          coriander seeds
   1      tsp           cumin seeds
   1      tsp           black peppercorns
  10                    dried red chilies
   1      tbsp          chopped coriander root
   1      tbsp          ground galangal
   2      tsp           grated lime peel
                        a small piece of trassi
                        salt to taste

This is used for beef and other robust dishes.

Chop the shallots, garlic and lemon grass. Heat a heavy frying pan  and add 
the coriander and cumin seeds after 2-3 minutes. Dry roast  until they darken, 
shaking the pan to prevent burning. Allow to  cool, then grind to a powder 
with the peppercorns. Remove the  seeds from the chilies and chop. Pound or 
process all the ingredients  to a smooth paste.


	
For Green Curry Paste, follow the recipe for Red curry paste, using  fresh 

green chilies instead of dried red and adding 2 tbsp chopped  coriander 
leaves. 

Source: Jill Norman "The Complete Book of Spices"   Viking Studio Books, 1991  
   ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and 
spices- whole, mixed, ground.



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