Monday, November 9, 2009

Thai Curry paste

We need:



Tamrind Pulp 6sps
Gingerroot 3 inches
Grated coconut fresh 3/4 cup
Garlic cloves 10
Green chillies (should be very hot) 6
Lemon Grass 4 pieces
Black pepper 1sp
Salt to taste
lemon Juice 3 sps
Lemon Zest 1/2 sp
Onion 4 small



Method:



Soak Tamrind in hot water and squeeze out the pulp.
Take a Lemon Zest out of 1 lemon and use the same lemon for juice.
Chop onions and chillies.
Chop ginger and garlic.
Chop lemon grass.
Put all the ingredients in a mixer and make it a thick paste.
This curry paste can be stored in fridge for upto 10days.
This curry paste is used in Thai curries like yellow curry, red curry etc..

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