Originally Posted by CraigC
Thats interesting. The Thai cookbooks I have call for paste. I made a batch of yellow curry paste last week.
3 oz California Chilies
1 Tbsp corriander seed
1 Tbsp cumin seed
1 1/2 Tbsp shrimp paste
3 Tbsp curry powder
2 Tbsp ground turmeric
2 stalks lemon grass
2 Tbsp finely chopped fresh ginger
2 Tbsp chopped garlic
1/2 cup chopped shallots
I doubled the recipe and ended up with about 4 cups of paste. This stuff freezes well and most recipes using it call for a cup. This paste is mild. You adjust the heat in the actual dish with fresh Thai chilies or what ever chilies you prefer.
a rose by any other name mate!!.the ingredients are basically the same as i used,with the exception of the shrimp paste where i used fish sauce & i also use kaffir lime leaves plus star anise & fennel seeds for that warm aniseed kick
.mind you,your receep has curry powder in it and,depending on the type of curry it's for,may well have fennel & anise in it.i like to toast & grind a fresh batch of spices for each meal but,if i was cooking thai more often,i'd make up a batch of paste for sure.like the idea of making up a batch of paste & then adjusting the temp,with chillies of choice,on the day tho'...nice one