10 medium red fresh or dried chillies
1/2 cup small purple shallots or
2 small brown onions, chopped
1 tbsp garlic, chopped
1/4 cup finely sliced lemon grass or
1 medium thily sliced rind of lemon
1 tbsp chopped galangal, fresh or frozen o, r
3 tsp powdered galangal
1 tbsp chopped fresh coriander (cilantro/c, hinese parsley
1 roots
1 tbsp chopped fresh coriander stems
1 tsp finely grated kaffir lime rind
4 medium kaffir lime leaves, mid ribs remove, d
2 tbsp vegetable oil
2 tsp shrimp paste
1 tbsp coriander seeds
2 tsp cummin seeds
1 tsp black peppercorns
2 tsp paprika
1 tsp ground tumeric
A Recipe for
Red Curry Paste (Kruang Kaeng Dang)
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
Food Tip |
This Recipe for Red Curry Paste (Kruang Kaeng Dang) is one of thousands in the Recipes-to-go Asian Cookbook.
The ear tests words as the palate tastes food. |
| Job 34:3 |
If you enjoy this Red Curry Paste (Kruang Kaeng Dang) Recipe - you should enjoy the recipe collections you can find on the websites below:
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
This is a recipe for Red Curry Paste (Kruang Kaeng Dang) from the recipe cookbook of Recipes-to-go (Asian)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Yield: 8 Fluid Ounces (1 Cup)
In the container of an electric blender, put the chillies, shallots,
garlic, lemon grass, galangal, coriander roots and stems, lime rind
and the lime leaves. Add the oil and blend to a smooth puree.
Wrap the shrimp closely in foil, flattening to make a small packet.
Place under a hot griller (broiler) and cook 2 to 3 minutes on each
side.
In a small saucepan, toast the coriander seeds until golden and
fragrant, then turn onto a plate. Toast the cumin seeds until
fragrant. Lightly toast the pepper corns also and grind all three to
a powder in a mortar and pestle. Add to the blender with the paprika
and ground turmeric and shrimp paste. Blend once more.
Store in a clan dry bottle in the refrigerator for 3 to 4 weeks. Or
divide into convenient portions and wrap and freeze.
From Carmaine Solomon's Thai Cookbook By Charmaine Solomon
Serves: 6
Red Curry Paste (Kruang Kaeng Dang) Recipe brought to you by Recipes To-Go