*  Exported from  MasterCook  *
 
                  Red & Green Curry Pastes (Thai Curries)
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Oriental / Far East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    shallots
    3      cloves        garlic
    2      stalks        lemon grass
    1      tbsp          coriander seeds
    1      tsp           cumin seeds
    1      tsp           black peppercorns
   10                    dried red chilies
    1      tbsp          chopped coriander root
    1      tbsp          ground galangal
    2      tsp           grated lime peel
                         a small piece of trassi
                         salt to taste
 
 This is used for beef and other robust dishes.
 
 Chop the shallots, garlic and lemon grass. Heat a heavy frying pan  and add 
 the coriander and cumin seeds after 2-3 minutes. Dry roast  until they darken, 
 shaking the pan to prevent burning. Allow to  cool, then grind to a powder 
 with the peppercorns. Remove the  seeds from the chilies and chop. Pound or 
 process all the ingredients  to a smooth paste.
 
 * For Green Curry Paste, follow the recipe for Red curry paste, using  fresh 
 green chilies instead of dried red and adding 2 tbsp chopped  coriander 
 leaves. 
 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
 
 
 
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