-=> On 08-15-97  07:31, William Scott Lockwood Ii <=-
 -=> spoke to Gail Shipp about Thai Sauces  CR 2/2 <=-
 >  We have made some of those, but find it easier just to go buy the
 >  ready made Thai curry pastes.
 WSLI> Sure!  I'd love to see them!
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SIMPLE RED CURRY PASTE
 Categories: Sauce, Thai, Jue
      Yield: 1 servings
 
     10    Dried long red chilies
      4 sl Dried kaffir lime rind
           -(makrut)
      1    1/2-in lump fresh galangal
           -=OR=-
      4    -dried quarter-sized pieces
      1 ts Whole coriander seeds
      1 ts Whole cumin seeds
      2    Stalks fresh lemon grass
           -(white bottoms only),
           - cut into 1/2-in pieces
      2    Shallots
      4    Cloves garlic
      2 tb Fresh coriander roots
      1 ts Shrimp paste (kapi)
      3 tb Vegetable oil
 
  CRACK DRIED CHILES and shake out seeds. Remove and discard stems.
  Cover pods with warm water for 15 minutes or until soft. Drain well.
  Soak dried kaffir lime rind in warm water for 15 minutes or until
  soft. Do the same if using dried galangal. In an ungreased skillet
  over medium heat, toast coriander and cumin seeds for 3 minutes or
  until fragrant. When cool, in a spice mill, finely grind the
  coriander and cumin seeds; remove and set aside. In the spice mill,
  individually grind the reconstituted makrut rind, galangal, lemon
  grass and chilies into a fine powder. As each ingredient is done,
  remove and transfer it to a mini food processor or blender. Add the
  shallots, garlic, coriander roots, shrimp paste and reserved
  coriander mix to the processor or blender. Process or blend the
  mixture into a smooth paste. Pour the oil down through the feed tube
  while processing. Transfer mixture to a mortar and pound out any
  lumps into a smooth paste.
  
  Makes 1/3 Cup
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NAM PHRIK KAENG KA-RI (YELLOW CURRY PASTE) ETT
 Categories: Thai, Curry, Spice, Oriental
      Yield: 1 servings
 
      3    Dried chilies
      3 tb Chopped shallots
      1 tb Chopped garlic
      1 ts Chopped ginger
      1 tb Coriander seeds
      1 ts Cumin seeds
      1 tb Chopped lemon grass
      1 ts Shrimp paste
      1 ts Salt
      2 ts Curry powder
 
  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok
  over low heat, put the shallots, garlic, ginger, coriander seeds and
  cumin seeds and dry fry for about 5 minutes, then grind into a powder
  (with mortar and pestle. Into a blender, put the rest of the
  ingredients and blend to mix well. Add the
  shallot-garlic-ginger-coriander seed-cumin seed mixture and blend
  again to obtain about 1/2 cup of a fine-textured paste. This can be
  stored in a glass jar in the refrigerator for about 3-4 months.
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
  Pinyo Srisawat.
Original Poster Not Shown on File
MMMMM
 
 
... Shipwrecked on Hesperus in Maryland. 13:24:46 16 Aug 97
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