Hello All!
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Red Curry Paste
 Categories: Mix, Thai
      Yield: 3 Tb
     14 md Dried red chillies-=OR=-
      1 tb Ground red chillies, cayenne
      3    Shallots; finely chopped
      1 ts Caraway seed or ground
      1 tb Coriander seed
      8    Pieces Laos -=OR=-
      1 tb Laos powder
      2 tb Coriander roots; chopped
      1 ts Salt
      1    Lime zest; finely chopped
      1    Stalk lemon grass; ""
      1 ts Black peppercorns
      1 ts Kaffir lime powder
      1 tb Garlic; finely chopped
      1 ts Shrimp paste
      4 tb Vegetable oil
  "I suggest you multiply the amounts of the ingredients evenly and
  store in the refrigerator in an airtight jar for future use. It will
  keep well for at least 1 month. J.B."
    Place the whole dried spices (chillies - seeded, caraway coriander,
  laos and peppercorns) in an electric spice grinder or mortar and
  grind or ppound to a powder. Omit this step if ground spices are
  used. Empty this powder into the food processor - if not available,
  continue with the pastele and mortar. Add the remaining ingredients,
  including the oil, and process or pound to a smooth even paste.
    Recipe Jennifer Brennan "Thai Cooking"
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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