Thai curry is normally made from curry paste, not curry powder.
You can find curry paste at many Oriental grocery shops, but if
you would like to try to make your own, here are some recipes.
If you find that you like the taste of these, you might want to
make them in bulk, separate them into small quantities and then
freeze them. They keep well in the freezer and will keep a week
or more in the refrigerator.
garlic, lemon grass, magrood, cumin seeds, coriander seeds, salt, red/green chillies, creamed coconut, nutmeg, cinamon, onions, and various others ...
The basic method of making and using curry paste is as follows:
- Soak the dried chillies in water until soft. Then remove
the seeds. If you are using fresh chillies, just remove
the seeds. Be careful not to touch your eyes or face when
you have handled chillies - it can be a painful experience.
- Using a mortar and pestle, pound the dry ingredients
together. Alternatively use a blender with a little water
added to make the blending easier.
Then add all the other ingredients. Add then the onions
and the chillies last to prevent the mixture from splashing
in one's eyes if you are using a mortar and pestle. Pound
or blend everything together until the ingredients have
been reduced to a paste.
- Fry the curry paste in a tablespoon of oil. Add coconut
milk or whatever liquid the recipe calls for. Add the meat
or vegetables and cook until tender.
For the quantity of paste in the recipes, use approximately 1 lb
of beef, chicken or prawns. Mushrooms or potatoes make good
vegetarian curry and hard boiled eggs, sliced in half, are
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