Thursday, March 31, 2011

Thai red curry

Hello everybody! I am so excited to share with you!
I love curry! Red or green - I don't care I just love curry!

Here is the recipe!
1 shallot, chopped
1 stalk lemongrass, minced (see instructions below) OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper
4 cloves garlic
1 thumb-size piece ginger, sliced
1 Tbsp. tomato paste + 1 tsp. sugar
1/2 Tbsp. ground cumin
1 tsp. ground coriander
1/4 tsp. ground white pepper (available in the spice aisle)
2 Tbsp. soy sauce, plus salt to taste
1/4 can thick coconut milk (or just enough to keep the blades turning) - reserve remaining for cooking the curry
2 Tbsp. fresh-squeezed lime juice

Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. Note that it will taste very strong at this point, but will mellow when you add your ingredients plus remaining coconut milk. Put your favorite vegetables on a greased pan and pour curry paste and the rest on coconut milk.Stir, cover and let in simmer for 10 minutes! :-) That's it!

P.S. I used broccoli, corn, snow beans, bell peppers, mushrooms and shrimps

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