Red Curry Paste (Vatanapan) Recipe




Red Curry Paste (Vatanapan) Ingredients

6 dried red chilies
1 fresh lemon grass -=or=-
1 tsp dried lemon grass
5 garlic cloves, peeled
3 medium shallots, peeled
1 tsp lemon zest
1 tsp galanga, fresh or dried*

A Recipe for
Red Curry Paste (Vatanapan)

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.



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Red Curry Paste (Vatanapan)

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Red Curry Paste (Vatanapan) Directions

Cut the chili peppers into small pieces & soak them in a cup of cold
water for 15 minutes. Separate the seeds & discard them.

Place the prepared chilies into a mortar or food processor. Add the
remaining ingredients & blend well until a thick paste, like peanut
butter is formed. If the ingredients are too dry, add a few drops of
cold water. Put the curry paste in a tightly covered container in the
refrigerator until ready to use.

* If using dried galanga, soak in cold water for 15 minutes.

Makes 1/2 cup.

Pojanee Vatanapan's "Thai Cookbook"

Serves: 1

 

 

 

 

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Red Curry Paste (Vatanapan) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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