Thai Curry isn't for everyone's tastebuds, although I'm quite fond of the tangy/zingy-ness it has. One of the nice things about making your own paste is that you can balance the spices to suit you... although thats the same with any kind of cooking. This is waaaaaaay tastier than shop-bought curry paste.
This is also very quick and easy to make, to make Thai Curry simply fry the paste in a wok and add whatever... fry it up, add extra coconut milk and leave to simmer. Despite being a lover of noodles I always prefer Thai Curry with rice as it soaks up the juices better. This could also be used as a marinade.
I use...
1 Shallot
1 stalk fresh lemongrass
4 tsp Corriander (ground)
2 tsp Cumin
2 tbs Tomato purée
3 cloves of Garlic
Ginger... I forget how much. (Sorry)
4 tsp Chilli
Lots of Soy sauce
Coconut Milk to taste
Dice the shallot.
To prepare check out this; http://www.finecooking.com/item/5480/lemongrass
Add your desired amounts of cumin, corriander, ginger, garlic, chili, soy sauce, tomato purée and coconut milk. Remember that you add more coconut milk when you are cooking so the taste will be less intense- coconut milk is the cream of Asia and soothes chili. If it looks a little dry add some oil- I try to use one with little or no flavour. Vegetable oil isn't my favourite thing in the world but does the job.
Stick it in a blender, whizz it up until smooth and you're done.
No comments:
Post a Comment