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Curry Pastes




Source of Recipe


mrmenu


List of Ingredients




Krung Khaeng keo-wan
Green curry paste

The green comes from the chillies and peppers and scallion and coriander leaves

2 tbsp sunflower oil
2 tbsp chopped green bell pepper
1-7 green birdseye or cayenne chillis
3 cm ginger or galangal, chopped
60g (2oz) green spring onion (scallion) leaves
2 cloves garlic, halved

½ tsp coriander seed, ground
½ tsp cumin seed, ground
1 tbsp fresh coriander leaf (cilantro), chopped
1 tsp lemon grass, very finely chopped
½ tsp shrimp paste
1 tsp fish sauce

Mix everything together in a food processor and blitz, adding just enough water to get a fine paste.


Krung Khaeng ped daeng
Red curry paste

The red comes from the chillies and peppers and carrot and paprika

2 tbsp sunflower oil
2 tbsp chopped red bell pepper
1-7 red birdseye or cayenne chillis
3 cm ginger or galangal, chopped
60g (2oz) carrot, chopped
2 tsp paprika
½ tsp coriander seed, ground
½ tsp cumin seed, ground
2 tbsp purple holy basil leaf
1 kaffir-lime leaf, shredded (or 3-4 dried, ground)
1 tsp lemon grass, very finely chopped
½ tsp shrimp paste
1 tsp fish sauce

Mix everything together in a food processor and blitz, adding just enough water to get a fine paste.


Krung Khaeng som
Orange curry paste

The orange comes from the chillies and peppers and carrot and turmeric

2 tbsp sunflower oil
2 tbsp chopped orange bell pepper
1-7 orange thai chillies
3 cm ginger or galangal, chopped
60g (2oz) carrot, chopped
1/3 tsp ground turmeric (1 cm fresh root is better if you can ge it)
½ tsp coriander seed, ground
½ tsp cumin seed, ground
1 tbsp fresh coriander leaf
1 tsp lemon grass, very finely chopped
½ tsp shrimp paste
1 tsp fish sauce

Mix everything together in a food processor and blitz, adding just enough water to get a fine paste.


Krung Khaeng leung
Yellow curry paste

The yellow comes from the chillies and peppers and turmeric

Note this one doesn't have a 'mild' option.

2 tbsp sunflower oil
2 tbsp chopped orange bell pepper
1-2 yellow habanero or scotch bonnet chillies
3 cm ginger or galangal, chopped
½ tsp ground turmeric (1 cm fresh root is better if you can ge it)
½ tsp coriander seed, ground
½ tsp cumin seed, ground
2 tbsp holy basil leaf
1 tsp lemon grass, very finely chopped
½ tsp shrimp paste
1 tsp fish sauce

Mix everything together in a food processor and blitz, adding just enough water to get a fine paste.




Recipe