Sofi (daughter n°4) was in Indonesia two weeks, from Bangkok and Bali she brought me different spices. They are so perfumed, so good I decided to do a curry paste-
I used powdered spices, so my paste become very smooth.
The recipe is my version of Thai Yellow Curry Paste from About.com Thai Food
1/2 to 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen prepared lemongrass (I used ground lemongrass)
1-2 yellow chilies, sliced (OR substitue 1-2 red chilies OR 1/2 to 1 tsp. dried crushed chili)
2 shallots, sliced
1 thumb-size piece of galangal, ginger (I used ground ginger)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. cumin seeds (I used ground cumin)
1/4 tsp. cinnamon
3/4 tsp. turmeric
1/3 tsp. white pepper
1 Tbsp. lime juice
1/4 to 1/3 can coconut milk (or just enough to keep the blades moving)
Place all ingredients in your food processor or blender.
Add more coconut milk as needed to blend ingredients to a smooth paste or sauce.
Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).
Always taste test for salt and sourness/sweetness after curry is done cooking, adding more fish sauce or salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice.
I didn’t add nor salt nor sugar.
We tried it at once, covered a chicken and cooked in oven. Delicious!!!
This goes to Lucia hosting us and WHB this week.
Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB