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Categories:
shallots stalk red chilies garlic gingerroot black pepper ground cumin coriander seeds fish sauce lime zest sugar chili powder coconut milk
Viewed: 12 - Published at: 7 years agoIngredients
- 3 shallots, sliced (or scallion if shallots not available)
- 1 stalk lemongrass (or 2 tsp. lemon zest)
- 1 -3 red chilies (more or less-depending on how spicy you like it) or 1 -3 teaspoon thai red chili sauce
- 3 garlic cloves
- 2 inches slice gingerroot, peeled and sliced thin (may be substituted with galangal)
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 tablespoons coriander seeds, ground with pestle & mortar (or a coffee grinder)
- 3 tablespoons fish sauce (available at Asian grocers, or vegetarian 'fish' sauce or soy sauce if unavailable)
- 1/2 teaspoon lime zest (or 1 kaffir lime leaf)
- 1 teaspoon sugar
- 1 1/2 tablespoons chili powder
- 1/3 cup coconut milk (or more, enough to keep the blades turning)
Method
- Place all ingredients in a food processor or blender and process well.
- To use immediately, fry the paste in some oil to release flavors before adding meat, tofu or wheat gluten, or vegetables.
- Add more coconut milk, as desired. Include the leftover pieces of lemongrass(if using) in your cooking pot - this will add more flavor to the curry.
- Before serving, always do a taste test. If not salty enough, add more fish sauce (or vegetarian fish sauce, or soy sauce). If too salty, add a squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt.
- When serving, sprinkle fresh coriander and/or ground nuts over the curry.
- Store paste in an airtight container in the refrigerator for up to 2 weeks (or longer - the spices will help to preserve it).
