Recipe - Red And Green Curry Pastes (Thai Curries)

3 Shallots
3 Cloves garlic
2 Stalks lemon grass
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 teaspoon Black peppercorns
10 Dried red chilies
1 tablespoon Chopped coriander root
1 tablespoon Ground galangal
2 teaspoon Grated lime peel
A small piece of trassi
Salt to taste

This is used for beef and other robust dishes.

Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add
the coriander and cumin seeds after 23 minutes. Dry roast until they
darken, shaking the pan to prevent burning. Allow to cool, then grind to a
powder with the peppercorns. Remove the seeds from the chilies and chop.
Pound or process all the ingredients to a smooth paste.

* For Green Curry Paste, follow the recipe for Red curry paste, using fresh
green chilies instead of dried red and adding 2 tbsp chopped coriander
leaves.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0670834378 The book is lavishly illustrated with full color
photographs of the herbs and spices whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MCRecipe Digest V1 #631
by "Mary Spyridakis" MSpork@msn.com on Jun 2, 97