-=> On 08-15-97  07:31, William Scott Lockwood Ii <=-
 -=> spoke to Gail Shipp about Thai Sauces  CR 2/2 <=-
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THAI GREEN CURRY PASTE
 Categories: Thai, Curry, Spice, Oriental, Mexican
      Yield: 1 servings
 
     15    Green hot chilies
      3 tb Chopped shallots
      1 tb Chopped garlic
      1 ts Chopped galangal
      1 tb Chopped lemon grass
    1/2 ts Chopped kaffir lime rind
      1 ts Chopped coriander root
      5    Peppercorns
      1 tb Coriander seeds
      1 ts Cumin seeds
      1 ts Salt
      1 ts Shrimp paste
 
  In a wok over low heat, put the coriander seeds, and cumin seeds and
  dry fry for about 5 minutes, then grind into a powder.
  
  Into a blender, put the rest of the ingredients except the shrimp
  paste and blend to mix well.  Add the coriander-cumin seed mixture
  and the shrimp paste and blend to obtain 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
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GREEN CURRY PASTE
 Categories: Curry, Thai, Oriental
      Yield: 1 servings
 
      2    Fresh Large Green Mild
           Anaheim-Type Chilies
           (About 1/4 lb.)
      3    Jalapeno Chilies
      2    Large Stalks Cilantro,
           Including Roots, Coarsely
           Chopped (About 1 tb)
      3 tb Finely Sliced Lemon Grass
      4    Shallots, Finely Chopped
      4    Large Garlic Cloves
      2 ts Thai Shrimp Paste (Kapi)
      1 ts Black Peppercorns
      1 ts Ground Laos
    1/2 ts Ground Cumin
    1/2 ts Ground Turmeric
    1/4 ts Salt
      1 tb Vegetable Oil
 
  Directions: Fresh chilies are best for curry paste. However, you may
  also use canned chilies if you rinse them well. Do not use pickled
  chilies. Wear rubber gloves when peeling fresh chilies.
  
  Preheat broiler. Place chilies on a baking sheet; roast under broiler
  until blistered all over. Place in a paper bag 15 minutes to steam.
  Peel. Discard stems and seeds. Combine all ingredients except oil in
  a blender or food processor fitted with the metal blade; process as
  fine as possible. Pour into a small bowl; stir in oil. Cover and
  refrigerate at least 1 day before using for flavors to blend.
  Refrigerate up to 1 week. Freeze for longer storage. Makes 3/4 cup.
Original Poster Not Shown on File
MMMMM
 
 
... Shipwrecked on Hesperus in Maryland. 13:24:53 16 Aug 97
___ Blue Wave/DOS v2.30
--- Platinum Xpress/Win/Wildcat5! v2.0
---------------