Kitchen Files: Thai Style
Make this curry paste. And then eat it on something, because it is DELICIOUS.
Massaman curry paste:
2 red chili peppers (de-seeded for mild, with seeds for hot)
3 shallots
1 whole star anise
1 teaspoon whole cloves
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon coriander seed
1 teaspoon pepper
1 teaspoon cardamom
1 cm fresh chopped ginger
1 teaspoon kafir lime leaves or zest (I cheat and use lime juice)
1 tablespoon soy sauce
1 tablespoon fish sauce*
Using a mortar and pestle, grind up all the dry spices. Then add the remaining ingredients and mash into a paste. Makes enough for one large serving of curry or two small servings.
Soooooooooooooo gooooooooooooood. We had Massaman beef curry, which is simmered in coconut milk with baby potatoes, garlic and onion. But it would be delicious in a sauce for any kind of dish, perhaps curried fish or sautéed tofu.
*You're supposed to use 1 tablespoon shrimp paste, but there's that whole severe allergy thing, so I substitute fish sauce for the pungency and saltiness.
Massaman curry paste:
2 red chili peppers (de-seeded for mild, with seeds for hot)
3 shallots
1 whole star anise
1 teaspoon whole cloves
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon coriander seed
1 teaspoon pepper
1 teaspoon cardamom
1 cm fresh chopped ginger
1 teaspoon kafir lime leaves or zest (I cheat and use lime juice)
1 tablespoon soy sauce
1 tablespoon fish sauce*
Using a mortar and pestle, grind up all the dry spices. Then add the remaining ingredients and mash into a paste. Makes enough for one large serving of curry or two small servings.
Soooooooooooooo gooooooooooooood. We had Massaman beef curry, which is simmered in coconut milk with baby potatoes, garlic and onion. But it would be delicious in a sauce for any kind of dish, perhaps curried fish or sautéed tofu.
*You're supposed to use 1 tablespoon shrimp paste, but there's that whole severe allergy thing, so I substitute fish sauce for the pungency and saltiness.