Red Curry Paste (vatanapan) Recipe
Yield: 1 ServingRecipe by luhu.jp
Ingredients:
6: Dried red chilies,
1: Fresh lemon grass -=OR=-,
1 tsp: Dried lemon grass,
5: Garlic cloves, peeled
3 medium: Shallots, peeled
1 tsp: Lemon zest,
1 tsp: Galanga, fresh or dried*
Directions:
Cut the chili peppers into small pieces & soak them in a cup of cold
water for 15 minutes. Separate the seeds & discard them.
Place the prepared chilies into a mortar or food processor. Add the
remaining ingredients & blend well until a thick paste, like peanut
butter is formed. If the ingredients are too dry, add a few drops of
cold water. Put the curry paste in a tightly covered container in the
refrigerator until ready to use.
* If using dried galanga, soak in cold water for 15 minutes.
Makes 1/2 cup.
Pojanee Vatanapans "Thai Cookbook"
Source from luhu.jp
water for 15 minutes. Separate the seeds & discard them.
Place the prepared chilies into a mortar or food processor. Add the
remaining ingredients & blend well until a thick paste, like peanut
butter is formed. If the ingredients are too dry, add a few drops of
cold water. Put the curry paste in a tightly covered container in the
refrigerator until ready to use.
* If using dried galanga, soak in cold water for 15 minutes.
Makes 1/2 cup.
Pojanee Vatanapans "Thai Cookbook"
Source from luhu.jp
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Sauces