CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Finally got around to posting this homemade recipe.
Thai Yellow Curry Paste
Ingredients
3 oz package California or New Mexico chilis, stems, seeds and vains removed
1 Tbsp whole coriander seeds, toasted and cooled
1 Tbsp whole cumin seeds, toasted and cooled
1-1/2 Tbsp shrimp paste
3 Tbsp curry powder
2 Tbsp ground tumeric
2 stalks lemon grass, tough outer leaves removed and thinly sliced
2 Tbsp fresh ginger, peeled and finely chopped
2 Tbsp chopped garlic
1/3 Cup chopped shallots or red onion
Directions
Cut the chilis crosswise into 3/4" strips, place them in a bowl and cover with hot water. You can heat the water on the stove top or in the micro wave.
Set aside and let soak until needed. You may have to put a plate on top to keep them submerged. Heat a small skillet to medium high (I use the same one I toasted the seeds in). Meanwhile double wrap the shrimp paste in foil, about a 2" square. Add the shrimp paste packet to the skillet and cook, turning once or twice, until aromatic, about 5 minutes. Remove from pan and set aside to cool. Put the toasted seeds, curry powder and tumeric in a spice grinder and grind to a powder. Blitz the lemon grass, ginger, garlic and shallots in a food processor with metal blade. Unwrap shrimp paste and add to processor along with the spice powder. Drain the chilis, reserving about 1/2 cup of the soaking liquid and add them to the processor. Process the ingredients until a smooth, moist paste is formed, scrapping the sides down occasionally. You may have to add some of the soaking liquid to help with the grinding. Strain paste through a fine mesh strainer. You can refrigerate for a couple days or freeze for a couple months. This should yield about 1 cup, the amount usually called for in a yellow curry recipe.
Thai Yellow Curry Paste
Ingredients
3 oz package California or New Mexico chilis, stems, seeds and vains removed
1 Tbsp whole coriander seeds, toasted and cooled
1 Tbsp whole cumin seeds, toasted and cooled
1-1/2 Tbsp shrimp paste
3 Tbsp curry powder
2 Tbsp ground tumeric
2 stalks lemon grass, tough outer leaves removed and thinly sliced
2 Tbsp fresh ginger, peeled and finely chopped
2 Tbsp chopped garlic
1/3 Cup chopped shallots or red onion
Directions
Cut the chilis crosswise into 3/4" strips, place them in a bowl and cover with hot water. You can heat the water on the stove top or in the micro wave.
Set aside and let soak until needed. You may have to put a plate on top to keep them submerged. Heat a small skillet to medium high (I use the same one I toasted the seeds in). Meanwhile double wrap the shrimp paste in foil, about a 2" square. Add the shrimp paste packet to the skillet and cook, turning once or twice, until aromatic, about 5 minutes. Remove from pan and set aside to cool. Put the toasted seeds, curry powder and tumeric in a spice grinder and grind to a powder. Blitz the lemon grass, ginger, garlic and shallots in a food processor with metal blade. Unwrap shrimp paste and add to processor along with the spice powder. Drain the chilis, reserving about 1/2 cup of the soaking liquid and add them to the processor. Process the ingredients until a smooth, moist paste is formed, scrapping the sides down occasionally. You may have to add some of the soaking liquid to help with the grinding. Strain paste through a fine mesh strainer. You can refrigerate for a couple days or freeze for a couple months. This should yield about 1 cup, the amount usually called for in a yellow curry recipe.
