|Thai green curry paste|
Today I decided to preserve some of the glut in Thai curry pastes. These recipes are adapted from Authentic Recipes from Thailand a book I bought in Bangkok airport after a holiday of great eating and good fortune. It was the year of the tsunami and we were very fortunate to have left the coast the day before it struck.
1 tablespoon coriander seeds
1 teaspoon cumin seeds
5-10 red or green chillies* (I used my very long cayenne for the green paste)
3 tablespoons sliced shallots
1 teaspoon galangal (get a young one and cut some very thin slices)
1 tablespoon lemongrass
1/2 teaspoon lime* rind (the recipe uses kaffir lime)
1 tablespoon coriander root
5 black peppercorns (10 for the red paste)
1 teaspoon dried shrimp paste
|Thai red curry paste|
Anyone got any good chilli preserving methods? Particularly for green chillies?