From: reza.naima@uttsbbs.uucp (Reza Naima) 
Newsgroups: rec.food.cooking
Subject: Thai red and green curry
Date: 9 Sep 92 02:22:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: reza.naima@uttsbbs.uucp (Reza Naima) 

 mdc@crux1.cit.cornell.edu (Mark D. Crimmins) writes:

>Hello,
>
>I've tried one or two recipes for Thai red and green curries (various
>meats), but never one that compared with what I get at a really good
>Thai restaurant (i.e., food to die for).  Does anyone have a recipe
>for such a curry that they're real happy with?
>
>Thanks for any advice,
>
>Mark Crimmins
>
>mdc@crux1.cit.cornell.edu
>                                                                        
>

   I havn't tried these recipies for it's a lot easier to go to a store 
and pay a buck for a can of the stuff than to go out and pay a lot more 
for all the ingridients.   I've had some luck with other recepies in this 
book ,_The_Original_Thai_Cookbook_, so it might work out.  Please post or 
email me if you try the curries and tell me how they came out. 

Red Curry Paste - Krung Gaeng Ped (yields 3 tablespoons)

14 medium dried red chillies, seeded or 1 T ground red chilli powder 
(cayenne)
3 shallots, minced
1 t caraway seeds or 1 t ground caraway
8 pieces Laos (Ka), chopped or 1 tablespoon Laos poweder
2 T coriander roots, minced
1 t salt
1 lime zest, minced
1 stalk lemmon grass, minced
1 t whole black peppercorns or 1 t freshly ground black pepper
.5 t Kaffir lime powder (Pew Makrut)
1 T garlic, minced
1 t shrimp paste (Kapee)
4 T vegetable oil

                                   
    Place the whole dried spices (chillies, caraway, coriander, Laos and 
peppercorns) in an electric spice grinder or mortar and grind or pound to 
a powder.  Omit this step if ground spices are used.  Empty this powder 
into the food processor-if not available, continue with the mortar and 
pestle.  Add the remaining ingredients, including the oil, and process or 
pound to a smooth, even paste.

--- Green Curry Paste --- (Krung Gaeng Keo Wan) (6-8 tablespoons)

3 pieces dried Laos (Ka), chopped or 1 t Laos powder
1 t dried lesser ginger (Krachai), or 1 t powdered lesser ginger
1 t coriander seeds or 1 t ground coriander
1 t caraway seeds or 1 t ground caraway
12 black peppercorns or 1.5 t ground black pepper
4 whole cloves or .25 teaspoon ground cloves
1 whole nutmeg pod or 1 t ground nutmeg
2 stalks lemon grass, minced
2 T coriander roosts, chopped
2 T garlic, chopped
2 T shallots, chopped
1 t lime zest, minced, or .5 teaspon dried Kaffir lime rind, soaked in hot 
water until soft, then minced
8 whole green serrano chillies, stemmed and minced
1 t shrimp paste (Kapee) 
1 t salt
4 T vegetable oil

      Place the whole dried spices (Laos, lesser ginder, coriander, 
caraway, peppercorns, cloves and nutmeg) in an electric spice grinder or 
mortar and grind or pound to a smooth, somewhat stringy, powder. (If 
using a spice grinder, because of its size, this will require repeated 
steps.)  Omit this step if ground spices are used.  Empty this powder into 
the food processor-if not available, continue with the mortar and pestle. 
 Add the remaining ingredients, including the oil, and process or pound to 
a smooth, even paste.

Reza
reza.naima@uttsbbs.uucp

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