Text 21475, 73 rader
Skriven 2012-02-20 05:43:40 av Dave Drum (1:261/38)
Ärende: BH+G 923
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thai Curry Paste
 Categories: Oriental, Curry, Chilies, Herbs
      Yield: 1 servings

    1/2 c  Small dried hot red chilies
      1 lg Dried red New Mexico chile
      1 tb Coriander seeds
      1 ts Cumin seeds
      5    Whole black peppercorns
      3    Stalks fresh lemongrass
    1/4 c  Chopped shallots
      2 tb Chopped garlic
      1 tb Chopped galangal or fresh
           - ginger
      1 tb Coarse chopped cilantro
           - root
      1 ts Lime zest
      1 ts Kosher salt
      1 ts Shrimp paste (opt)

  Open the chilies, breaking off their stems and shaking out
  and discarding most of their seeds. Break the pods into
  pieces. (Large chilies will be somewhat pliable, while
  small ones will be brittle.) Combine the chile pieces in a
  medium bowl and add warm water to cover them. Set aside to
  soak for about 30 minutes.

  Meanwhile, put the coriander seeds in a small, dry skillet
  over medium-high heat. Cook, shaking the pan, until they
  darken to a golden brown color and become fragrant, 2 to 3
  minutes. Transfer to a small plate.

  Let the skillet cool for a few minutes and then toast the
  cumin seeds in the same way until nicely browned and
  fragrant, 1 to 2 minutes. Transfer to the plate with the
  coriander seeds.

  Put the coriander, cumin, and peppercorns in a small spice
  grinder and finely grind. Transfer to a plate and set
  aside.

  Chop off and discard the grassy tops of the lemongrass,
  leaving about 4 inches, including the rounded base and
  root end. Discard any dry or discolored outer leaves and
  trim off the root end to leave a smooth base just under
  the plump bulb. Slice crosswise into thin rounds and then
  chop coarsely; transfer to a medium bowl.

  Drain the chiles well and add them to the bowl of chopped
  lemongrass along with the shallots, garlic, galangal,
  cilantro root, dried lime peel or lime zest, salt, and
  shrimp paste (if using). Add the ground spices and stir
  gently to combine.

  Transfer to a food processor, add 1 or 2 Tbs. cold water,
  and process to an almost-smooth paste. If the paste hasn't
  come together, add more water, 1 Tbs. at a time. Scrape
  the paste into a jar and cover tightly.

  Fine Cooking | November 2011

  MM Format by Dave Drum - 12 December 2011

  Uncle Dirty Dave's Archives

MMMMM

... Let's have some new cliches. - Samuel Goldwyn

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