From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Thai Green Curry
Keywords: green, curry, thai
Date: 11 Aug 92 16:10:46 GMT
Article-I.D.: jfwhome.BstuA1.5GJ
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <rob.713502874@cluster> rob@stallion.oz.au (Rob Dunn) writes:

>I am looking for a recipe for Thai Green Curry.
>Does anyone have one please ?
>Could you also please email it as well as post it.

>Thanks

>--
>------------------------------------+-----------------------------------------
>Rob Dunn, Software Quality Engineer, Stallion Technologies P.O. Box 954
>TOOWONG 
>4066 Brisbane Australia  Ph 61 7 870 4999 Fx 61 7 371 8881
>ACSnet rob@stallion.oz.au  UUCP   ..!uunet!stallion.oz.au!rob 


Well, Rob, how about this:

From: david.pileggi@yob.sccsi.com (David Pileggi)
Organization: Ye Olde Bailey BBS - Houston, TX - 713-520-1569
Date: 30 Jul 92 12:04:00 GMT
Subject: R-THAI CURRY SPICE PASTE
 
Hi.
 
  Me again.  This on the other hand has anchovy paste, but it is not a
powder. -- David
 
 
                     THAI CURRY SPICE PASTE
 
 
 Qty   Measurement        Ingredient
-----  --------------     ----------------------------------------------------
5  small dried red chilies with their seeds, broken into small pieces OR
    1  tsp cayenne pepper
 
1  tsp, heaping whole black peppercorns OR 1  tsp ground black pepper
1  Tbsp, heaping whole coriander seeds OR 1  Tbsp ground coriander
1  tsp, heaping whole caraway seeds OR 1  tsp ground caraway

1/2  lemons  zest, minced		2  inch piece ginger root,
peeled and minced
8  cloves garlic, peeled and minced	4 shallots, peeled and minced
->  1  tsp anchovy paste		6  sprigs coriander, finely chopped
1  tsp salt				3  Tbsps vegetable oil
 
	Grind the whole spices and add any ground ones.  Into a food
processor, pour the mixture and add the remaining ingredients (except for 
1 tablespoon of the oil.  Grind as fine as possible.  Using a spatula,
transfer the paste to a jar and pour in the last tablespoon of oil.  Cap 
tightly and refrigerate until needed.  Keeps 2 months in the refrigerator.  

Makes approximately 8 ounces. 

NOTES:  Although substitutions for hard-to-find ingredients have been
	made, this curry paste still carries the true flavor of
	Thailand.  Use it in Thai curries unless otherwise specified.  A 
	little added to stir-fry dishes or rubbed into chicken as a 
	marinade before barbequing or grilling will add a real Thai 
	accent.  A teaspoon added to a meatloaf mixture or meat balls, 
	transforms them into something that is rather exotic, and when 
	combined with peanut butter and coconut milk, it makes a tangy 
	and aromatic sauce for Thai-style satays. 

	Use whole spices whenever possible.  Anchovy fillets may be
substituted for the anchovy paste.  Shallots are preferable to onions;
if not available, use an equal amount of a red onion.
 
Recipe:  Chuck Ozburn in Pok, New York
---
[> Be Seeing You -- DPileggi in Houston, TX
 
 
From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.recipes
Subject: MISC: Thai Curry (vegan and chicken versions)
Summary: original subject was Thai curry (both Vegan & Chkn versions)
Keywords: recipe misc
Date: 26 Dec 90 18:56:53 GMT
Organization: University at Buffalo
 
Below is an easy Thai curry recipe (Vegan & Chicken versions).  You can
add other things according to your own tastes (holy basil, fish sauce,
chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).
Enjoy! -- Carol
 
 -----------------------
 Red or Green Thai Curry
 -----------------------
 
2 T red or green curry paste (use more for hotter curry; Mae Ploy brand
   is excellent; if you want vegan, watch out for shrimp paste as an 
   ingredient in most brands; Curry paste is available in "packets" about
   the same size as you've seen for chili, taco, or meatloaf seasoning
   mixes, in small cans, and -- my favorite -- in large plastic tubs;
   the stuff will store in your refrigerator indefinitely.)
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces OR
   1 c tofu, sliced into strips about 1/4-inch thick and 1 to 2 inches
   long (if using tofu, try to get the "seasoned" tofu available in the
   refrigerated unit at the Asian market; it is soy-sauce colored)
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages
   on the bottom -- usually dusty -- shelf of the Asian market; they
   look like dried, curled-up leaves)
1/2 t salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips
 
Fry curry paste in oil in saucepan until fragrant.  Add chicken (if
using) and saute for about 1 minute over medium high heat.  Add
remaining ingredients except basil leaves or red bell pepper.  Bring
just barely to a boil; reduce heat and simmer 20-30 minutes.  Just
before serving, stir in basil leaves or red bell pepper.  Serve with
cooked Thai Jasmine rice (also available at the Asian market -- ask if
they have a smaller amount if you don't want to buy a 20-lb bag; they
will often make one up for you).
 
		======================================

Enjoy!

				-babs
 
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking