CURRIES

GREEN CURRY PASTE
kruang gaeng keow wan

1 tbs coriander seed
2 ts cumin seeds
1 ts white pepper corns
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3 stems lemon grass - chopped
5 cm galangal- chopped
1 ts turmeric - fresh, chopped
2 ts grated kaffir lime rind
5 shallots - chopped
12 cloves garlic - chopped
8 large fresh green chillies - chopped
2 tbs coriander leaves - chopped
10 basil leaves - chopped
4 coriander roots - chopped
2 tbs shrimp paste
2 tbs oil if blender is used

RED CURRY PASTE
kruang gaeng ped

1 tbs coriander seed
1 ts cumin seeds
1 ts black peppercorn
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4 stems lemon grass - finely chopped
5 cm galangal- chopped
6 kaffir lime leaves, chopped
2 ts grated kaffir lime rind
4 coriander roots - chopped
5 shallots - chopped
12 cloves garlic - chopped
12 large dried red chillies - deseed
- soaked 30 min. in water before using
2 ts shrimp paste
2 tbs oil if blender is used

MUSSAMAN CURRY PASTE
kruang gaeng mussaman

1 star anis
1 tbs black peppercorn
5 cloves
1 ts fennil seeds
1 tbs cumin seeds
1 tbs coriander seeds
2 ts ground cinnamon
6 cardamom - powder
1 ts nutmeg - powder
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5 cm galangal- chopped
2 tbs chopped lemon grass
5 shallots - chopped
4 cloves garlic- chopped
8 large dried red chillies - deseed
- soaked 30 min. in water before using
1 ts shrimp paste
2 tbs oil if blender is used

Fry all “dry” spices in a dry wok
2-3 min.until aromataic
Pound roasted spices in a stone mortor until finely ground.. Add the rest of ingredients a little at a time in the sequence above while scraping sides until the mixture forms into a smooth paste.

makes approx. 25 ml

FISH IN RED CURRY
choo chee pla

4 snapper cutlets
2 tbs red curry paste
200 ml coconut milk
2 ts brown sugar
2 tbs soya sauce
1 ts tamarind sauce
oil

Garnish:
4 kaffir lime leaves - thinly sliced
2 large chillies - sliced long & thin

Pan-fry fish in a little oil.

Sauce:
Take 1 tbs oil, fry curry paste until aromatic. Add coconut milk boil till oil comes up. Add the rest of ingredients, stir and blend

Serves 4

MUSSAMAN CURRY W/CHICKEN
gaeng mussaman

2 tbs oil
1 tbs ginger - chopped
1 tbs garlic - chopped
1 tbs shallots - chopped
2,5 tbs mussaman curry paste
4 chicken legs
600 ml coconut milk
2 potatoes - peeled,
cut in large pieces
2 onions - cut in 4
2 tbs grated coconut -
dry fried and crushed
2 tbs fish sauce
1,5 tbs sugar
3,5 tbs tamarind sauce
3 tbs roasted peanuts

(stock)

Heat oil and fry garlic, ginger and shallot until aromatic. Add mussaman curry paste, chicken legs and coconut milk boil 10 min. Add the rest of ingredients, boil until the potato is cooked. If dry add a little stock. Add roasted peanuts.

Serves 4