Red Curry Paste Baker Style Recipes
THAI RED CURRY PASTE
Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.
Provided by Ajlake
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g
RED CURRY PASTE
I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.
Provided by tigerduck
Categories Peppers
Time 1h10m
Yield 10 tablespoons, 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes).
- Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed.
- Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
- What you do not use immediately should be refrigerated or frozen.
RED CURRY PASTE
Steps:
- Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside.
- Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes.
- Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate.
RED CURRY PASTE BAKER STYLE
This is the yummiest red curry paste we have had and have made it many times; we also incorporate it into other recipes such as rissoles or fried rice.
Provided by lea722000
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Blend chile peppers, cilantro, onion, garlic, coriander, and turmeric together in a blender until smooth. Add tomato paste, vegetable oil, fish sauce, and soy sauce; blend until smooth, scraping down the sides of the blender with a spatula as needed.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 8.7 g, Fat 4 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 573 mg, Sugar 3.8 g
RED CURRY PASTE
Red curry paste.
Provided by Mama J
Categories Thai Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Soak 10 large dried red chile peppers in water for 15 minutes.
- Combine soaked peppers, dried peppers, shallot, garlic, galangal, cilantro, lemongrass, salt, lime leaves, pepper, cumin, coriander, and cardamom in a large mortar and grind with a pestle. Add shrimp paste and continue to grind until paste is smooth.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 5.9 g, Cholesterol 2.5 mg, Fat 0.5 g, Fiber 1.5 g, Protein 1.6 g, Sodium 1171.2 mg, Sugar 0.3 g
RED CURRY PASTE
Provided by Martha Stewart
Categories Thai Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 9
Steps:
- Add the chiles and salt to a mortar. Pound with a pestle until smooth. Add the galangal, and pound until smooth. Repeat with remaining ingredients pounding each addition until smooth before adding next ingredient.
THAI RED CURRY PASTE
Use in all your favorite Thai dishes calling for red curry paste. Find the ingredients at your Oriental grocer or international foods market. Having paste freshly made is really nice! :)
Provided by PalatablePastime
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Process all ingredients in blender or food processor.
Nutrition Facts : Calories 573.9, Fat 7.2, SaturatedFat 0.7, Sodium 9419.4, Carbohydrate 125.2, Fiber 23.6, Sugar 66.8, Protein 25
PENANG RED CURRY PASTE
From my food preservation yahoo group. Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India (Penang is a state in northern Malaysia). Try this homemade red curry recipe with beef, chicken, tofu, wheat gluten, or beans and vegetables - you'll love its aroma and unique blend of flavors!
Provided by dicentra
Categories Asian
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 20
Steps:
- Place all ingredients (except garnish) in a food processor. Process well to form a paste.
- Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
- Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok / large frying pan, or in a covered casserole dish in the oven.
- Bake meat based penang curry at 375 degrees F. for at least 1 hour, or until meat is well done.
- Garnish your Penang Curry dish with the fresh basil leaves.
Nutrition Facts : Calories 264.3, Fat 20, SaturatedFat 16.6, Sodium 1253, Carbohydrate 21.2, Fiber 6.4, Sugar 10.8, Protein 6.3
THAI RED CURRY PASTE
From Darlene Schmidt,Your Guide to Thai Food. Here's what she says,"This Thai red curry paste recipe is red hot! Check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer milder dishes. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, vegetarian curries, or noodles." I have made some slight changes. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Place all ingredients in a food processor or blender and process well.
- To use immediately, fry the paste in some oil to release flavors before adding meat, tofu or wheat gluten, or vegetables.
- Add more coconut milk, as desired. Include the leftover pieces of lemongrass(if using) in your cooking pot - this will add more flavor to the curry.
- Before serving, always do a taste test. If not salty enough, add more fish sauce (or vegetarian fish sauce, or soy sauce). If too salty, add a squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt.
- When serving, sprinkle fresh coriander and/or ground nuts over the curry.
- Store paste in an airtight container in the refrigerator for up to 2 weeks (or longer - the spices will help to preserve it).
Nutrition Facts : Calories 373.4, Fat 21.9, SaturatedFat 16, Sodium 4351.8, Carbohydrate 44.3, Fiber 11.4, Sugar 15.6, Protein 11.3
AUTHENTIC THAI RED CURRY PASTE
I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste.
Provided by Kookaburra
Categories Sauces
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Prepare all ingredients as instructed above.
- Drain the chillies and discard liquid.
- In a food processor, puree the chillies and all the other fresh ingredients until very fine.
- Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
- Add the roasted shrimp paste to the spices and grind again until combined.
- Add the spice/shrimp paste mix to the puree and mix well.
- Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
- 1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.
Nutrition Facts : Calories 270.1, Fat 3.1, SaturatedFat 0.3, Sodium 3151.7, Carbohydrate 59.2, Fiber 9.8, Sugar 28.1, Protein 11.4
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