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Stephen Ceideburg
2 lg Shallots, minced
1 tb Minced garlic (3 cloves)
1 tb Peeled, minced fresh
-galangal or:
1 Two-inch long slice dried *
1 Inch piece fresh lemon
-grass, minced, or:
1 tb Dried, soaked in water for
-30 minutes, drained and
-minced
8 Dried whole red chilies,
-with seeds, minced, or:
2 1/2 ts Crushed red-pepper flakes
2 ts Minced cilantro root
1 Fresh kaffir lime leaf,
-minced **
1/2 ts Shrimp paste
1/2 ts Salt
* soaked in hot water for 30 minutes, drained and minced, or 2 tsp.
peeled, minced ginger root ** or 2 dried, soaked in warm water for 20
minutes, drained and minced, or 1/2 tsp. grated lime zest
The preparation of Thai curry pastes involves pounding or grinding
together an array of spices and herbs. This recipe is very hot; cut
down on the amount of dried red chilies if a milder curry is desired.
In a mortar or a small bowl, combine all the ingredients. Using a
pestle or the back of a metal spoon, press down on the mixture and
stir until it forms a paste. (The curry paste can be prepared ahead
and stored in an airtight container in the refrigerator for up to 1
week or in the freezer for up to 3 months.)
Makes 3 to 3 1/2 Tbsp.
From "Eating Well", Jan/Feb, 1992.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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