Recipe:
Will make paste to make Thai curry for 10-12 Persons
INGREDIENTS:
1 Lemon grass sliced
1 inch Galangal root (close to ginger) chopped
3-4 Lemon lime leaves chopped
8-10 Dry red chillies
2 Cilantro roots (optional) & few stems
2 Shallots chopped
1/2 Lemon lime zest
1 teaspoon Cumin
1/2 teaspoon white peppercorn
Salt
Water
PREPARATIONS:
1. Soak red dried chillies in water for 1 hour. Peel lemon lime for zest. Chop lemon grass. Chop galangal. Chop cilantro root (optional) and stems, Chop shallots.
2. In a blender, add pepper corns & cumin seeds, soaked chillies, salt, all other fresh vegetables prepared & little water. Blend till smooth.
3.This paste made in a blender using water, can be stored in the refrigerator & will be good for 2-3 weeks.
Thai Red Curry Recipe is given below:
Ingredients:
1/2 cup coconut milk
1/4 cup mushrooms
1/4 cup cut bamboo shoot pieces
2 tablespoon water chestnuts
5 whole baby corn
1/8 cup pea pods
2 tablespoon carrots
1 slit long red chili
2 tablespoon Red Thai curry paste as above
1 tablespoon tomato paste
1 tablespoon soy sauce
2 spears basil leaves
kafir leaves
water as needed
Directions:
1. In a sauce pan, heat 1 spoonful of coconut milk. Add curry paste & tomato paste . stir & mix well.
2. Add coconut milk, lemon lime (kafir) leaves, slit long red chili, water, soy sauce, chili soy sauce (optional), all the vegetables & few basil leaves. Simmer for 2-3 minutes. ( Add water per the thickness desired)
3. Take out in a serving bowl, garnish with basil leaves & enjoy!