1 red curry sauce
The common thread of all these is to prepare a sauce base. Similar
sauces can be made from any Thai curry paste: the basic method is
simple: the paste is fried, dissolved in coconut milk, and a
colorant, taste extender and flavor element are added.
Note fried garlic in oil and fried shallots in oil are so basic that
most Thai cooks keep some ready made. It will keep in the fridge for
two or three months. It is best made in a small deep fat frier.
However if you don t have any put a tablespoon of oil in a medium hot
wok and stir fry a tablespoon of garlic (or shallots) until they just
change color and the oil becomes aromatic. RED CURRY SAUCE
In a wok heat (or cook) the garlic and shallots, and add the prik
kaeng, and stir until combined and aromatic. In a wok push it up the
side of pan away from the heat. If you are using a saucepan remove
and set aside.
Heat the coconut milk until nearly boiling and lower the heat. Add the
chili paste, a quarter at a time, and stir until dissolved.
Now add the remaining ingredients, and stir until heated through.
You can increase or reduce the shallots/garlic and chili paste
together by a factor of two (ie if you halve the chili paste, halve
the garlic and shallots also. If you double them double them all).
Similarly the jalapenas, ginger and fish sauce can be adjusted by up
to a factor of two to give the flavor balance you want.
ginger gives the dish and afterburn. You can use any mixture of
khing (common green ginger), kha (galangal), or kachai (lesser
ginger) you wish. Walt Colonel Ian F. Khuntilanont-Philpott
Also see ...
1. Wash beans and boil for 2 3 hours or 1/2 hour in a pressure cooker. 2. In the meantime make masala of onions, garlic, ginger and tomato as in chicken curry. 3. Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooke (Upload by user)
Yield: 8 Fluid Ounces (1 Cup) In the container of an electric blender, put the chillies, shallots, garlic, lemon grass, galangal, coriander roots and stems, lime rind and the lime leaves. Add the oil and blend to a smooth puree. Wrap the shrimp closely in foil, fla (Upload by user)
Yield: 1/2 Cup In a blender, grind all of the ingredients into a paste. When using dried galangal and fresh lemon grass, add both ingredients directly when cooking the curry. When using dried galanagal soak it in 4 Tbls of hot water with galangal add the soaking water a (Upload by user)
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all t (Upload by user)
Soak lentils for one hour. Drain and wash lentils in cold water. Place lentils in a 2 qt saucepan. Add water, green chili, salt and turmeric. Bring to a boil. Lower heat and simmer 1 1/2 hrs. Melt butter/oleo in a small frying pan. Saute the onion. Add the onion an (Upload by user)
In a large soup pot, saute oil and onions. When onions are soft, add lentils. Stir several minutes. Add remaining ingredients. Bring to a boil. Simmer until lentils are very soft, about 35 minutes. Soup may be pureed. Recipe By : st (Upload by user)
Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger (Upload by user)
Pound or process all of the ingredients in a mortar, blender, or processor to a smooth even paste. If necessary, add a little more oil when processing. You may substitute 16 coriander stems for coriander roots. Appeared in The Southeast Asia Cookbook by Ruth Law.b (Upload by user)
* peeled and cut into 1 inch cubes Add enough water to the spices to make a stiffish paste, then leave to stand for a few minutes. Make a puree of the onion, garlic, chillies, red pepper and ginger. Heat the oil and fry the spice paste for 5 minutes or so; sti (Upload by user)
* In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4 5 inch long whole tamarind pod (shell and coarse strings removed). Let stand for 30 minutes. Knead pulp from seeds: discard seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pu (Upload by user)
TAG: tamarind, discard, ,
Sort and wash the dal until the water runs clear. Place the dal in a soup pot and add water to cover by about 2 inches. Add the turmeric and 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for about 30 minutes, until the dal is soft and beginning to fall apart (Upload by user)
TAG: garlic, minutes, water, ,
This is a typical restaurant style curry. The medium curry forms the base and the variations show how it can easily be adapted. Add the additional ingredients of the various "national" curries to the medium curry base with Spices 2 at stage 6. 1. Skin the chicken, on (Upload by user)
TAG: curry, spices, minutes, onion, restaurant, ,
1. Blanch (opt) and shred nuts. 2. Mix rice flour into the milk and mix till smooth. 3. Cook over medium heat till of creamy consistency (20 30 minute.??) 4. Simmer and add sugar and stir for 2 3 minutes more. 5. Cool (in refrigerator 30 minute) add the rose water, almonds a (Upload by user)
TAG: flour, ,
Heat the oil in a large pot. Saute the onion until soft, and add the chopped garlic. The "splutter fry" the cloves, cinnamon cardamom, bay leaves and turmeric powder for 30 seconds to 1 minutes. Lower the heat and add the rice. Continue to fry and stir until the rice i (Upload by user)
Heat oil in pot. Add mustard seeds & leave them for 10 to 20 seconds. Add rice & peas (if using fresh) & stir fry for 1 minute. Add water & salt. Cover & bring to a boil, reduce heat to very low & cook till the rice is almost done, 15 to 25 minutes depend (Upload by user)
Most indians do not buy the stuff because it looses so much flavor (much like fresh ground pepper vs packaged ground pepper). instead, what i do is to buy raw cumin (ask them to sell you good quality "zeera" if you go to an indian store). to roast them, in a heavy (Upload by user)
TAG: cumin, roasted, powder, pepper, ,
TAG: shallots, garlic, paste, sauce, ginger, curry, fried, chili, ,
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