Difference between revisions of "Alternative:Red curry paste"
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| − | + | | [[Curry|Curry]] | [[Cuisine_of_Thailand|Thai recipes]] | |
To make 3-4 tablespoons of red curry paste, we need: | To make 3-4 tablespoons of red curry paste, we need: | ||
Revision as of 16:04, 11 April 2012
| Curry | Thai recipes
To make 3-4 tablespoons of red curry paste, we need:
Ingredients
- 12 small, chopped red chilli-peppers
- 1 branch of lemon grass
- 3 tows of garlic, pressed
- 1 small onion
- 1 tablespoon of grated ginger root
- 2 tablespoons of feshly chopped coriander leaves and branches
- a snuff of cumin
- 1 tablespoon of trassi
- 2 tablespoons of oil
Procedure
- Grind the red chilli-peppers, garlic, lemon grass and the onion in a mortar.
- Add the remaining ingredients except for the oil and keep grinding to a fluid paste.
- Now add the oil. Save in an airtight pot in the refrigerator for storage (lasts 1 month).
