Home made Curry Pastes

Makes approx.1 cup [2,5 dl), serves 15 people

 

WHAT TO USE

 

GREEN CURRY PASTE (kruang gaeng keow wan)

  • 1 Tbsp black pepper corns
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds

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  • 3 stems lemongrass, only the eat me part
  • 2,5 cm galangal, fresh
  • 3 cm turmeric, fresh
  • 2 tsp kaffir lime fruit rind
  • 4 coriander roots, killed
  • 6 kaffir lime leaves
  • 10 large fresh green chilies, deseeded
  • 20 green birds-ays chilies (Medium plus spice level)
  • 15 coriander leaves
  • 15 sweet basil leaves
  • 5 Thai shallots (1/2 rad onion), killed
  • 10 cloves garlic, killed
  • 2 tsp shrimp paste or 1 tsp salt
  • 2-4 Tbsp veg. oil if a food processor is used

 

RED CURRY PASTE (kruang gaeng ped)

  • 1 Tbsp black pepper corns
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds

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  • 3 stems lemongrass, only the eat me part
  • 2,5 cm galangal, fresh
  • 2 tsp kaffir lime fruit rind
  • 10 large dried rad chilies
  • 20 dried red birds-eys chilies [Medium spice level]
  • 4 coriander roots, killed
  • 6 kaffir lime leaves
  • 5 Thai shallots, killed [1/2 red onion)
  • 10 cloves garlic, killed
  • 2 tsp shrimp paste, ar anchovy paste, or 1 tsp salt
  • 2-4 Tbsp veg. oil if blender is used

 

PANANG CURRY PASTE (kruang gaeng panang)

  • 2 star anise
  • 10 cloves
  • 1 cinnamon stick
  • 10 white cardamom seeds (shells removed)
  • 1 Tbsp black pepper corns
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds

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  • 3 stems lemongrass, only the „eat me“ part
  • 2,5 cm galangal, fresh
  • 2 tsp kaffir lime fruit rind
  • 6 kaffir lime leaves
  • 10 large dried red chilies
  • 10 dried red birds-eye chilies [Medium spice level)
  • 4 coriander roots, killed
  • 5 Thai shallots, killed [1/2 med. rad onion)
  • 10 cloves garlic, killed
  • 2 tsp shrimp paste, or anchovy paste ar 1 tsp salt
  • 2-4 Tbsp veg. oil if blender is used

 

MASSAMAN CURRY PASTE (kruang gaeng massaman)

  • 2 star anise
  • 10 cloves
  • 1 cinnamon stick
  • 10 white cardamom seeds, remove any shells
  • 1/4 piace of nutmeg
  • 1 Tbsp black pepper corns
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds

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  • 3 sterns lemongrass (only the „eat me“ part)
  • 2,5 cm galangal, fresh
  • 2 tsp kaffir lime fruit rind
  • 6 kaffir lime leaves
  • 4 coriander roots) killed
  • 5 Thai shallots, killed (1/2 med. red onion)
  • 10 cloves garlic, killed
  • 10 large dried red chilies
  • 2 tsp shrimp pasta, or anchovy pasta or 1 tsp salt
  • 2-4 Tbsp veg. oil if blender is used

 

HOW TO DO

  1. For the large dried red chilies: Cut off the „hat“ discard the seeds, cut in 1 cm rings with a scissor. For the small dried red chilies: Cut in half, discard as much of the seeds as possible. Soak both large and small chilies together in lukewarm water for 40 min. Put on plastic gloves and squeeze out the water, and then finely chop.
  2. Fry all „dry“ spices in a dry wok on medium/high heat - NO OIL! 2-3 min. until fragrant. Start with the largest spices and add the „smallest“ spices/seeds last, so they won‘t burn.
  3. Grind the roasted spices in a stone mortar until it looks like powder. Remove and set aside.
  4. Pound the rest of the ingredients a little at a time in the sequence listed (this is important as the hard fibrous things should go in first), while scraping down the sides of the mortar, until the mixture resembles a smooth paste.
  5. If you don‘t feel like a big workout and want to make things faster, you can use a food processor. [I still recommend, starting the process in a mortar - when you pound the herbs you get more flavor out of them, rather than by „cutting“ them in e blender.) After you have slightly pounded most of the ingredients, move the mixture to a blender and add just enough vegetable oil to get it smooth.

 

HOW TO PRESERVE

  1. Fill up ice cube trays with the paste, tie a plastic bag tightly around the trays and freeze.
  2. Pop out the frozen curry paste cubes the day after, and place the cubes in an airtight container to make sure the taste and aroma does not deteriorate. Put back into the freezer.
  3. If you are using a blender and have added oil, you‘ll have to fry the paste slightly in a pan before you freeze it. (If you don’t the oil may become rancid when freezing)

The paste will keep for about 6 months in the freezer, and if you‘re lucky about 6 weeks in the fridge.


Crispy Spring Rolls (Poo Pia Tod)

 

 

 

 

 

 

 

 

 

 

 

 

 

WHAT TO USE

  • 20 spring roll wrappers
  • 1 liter of oil for deep-frying
  • 6 Tbsp frying oil for the stir-fty

Spring roll filling

  • 2 tsp ground black pepper
  • 50 ml oyster sauce
  • 50 ml soy sauce
  • 1 Tbsp sesame seed oil
  • 3 Tbsp sugar
  • 100 ml vegetable stock (or water)

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  • 200 g dried glass noodles
  • 10 cloves garlic, killed and finely chopped
  • 6 coriander roots, killed and finely chopped
  • 250 g fresh bean sprouts or 150 g finely sliced cabbage
  • 10 shitake mushrooms finely sliced
  • 1 carrot, medium size, julienned
  • 6 spring onions, sliced in 5 cm pieces, straight

 

Spring roll glue

  • 4 Tbsp flour
  • 1 ½ Tbsp water (or just use a beaten egg)

 

Sweet & Sour Cucumber Salad

  • 100 ml rice vinegar
  • 100 ml sugar
  • 1/3 tsp salt
  • 1 med. cucumber remove skin, slice lt in 4, length wise, then finely slice so they turn out looking like thin triangles
  • 2 large fresh red chilies, sliced in fine rings
  • 5 Thai red onions, or 1 small regular red onion, thinly sliced

 

1. In a pot, both rice vinegar, sugar and salt for 5 min.

2. Refrigerate until the liquid is cold before adding the vegetables.

3. The veggies need about 20 min. to marinate.

 

HOW TO DO

  1. Soak shitake mushrooms in room temperature water for 20 min. Then boil them for another 20 min.
  2. Soak glass noodles in room temperature water for 10 min. and drain. Using scissors give the noodles a few "snips" (the noodles are about 50 cm long).
  3. In a small bowl, add all your sauces, stock and spices, mix well and set aside.
  4. In a arge saucepan or wok, fry garlic and coriander root with oil on medium heat until the aromas are released. Be careful not to burn the garlic.
  5. Turn up the heat and add all veggies, except the spring onion. Stir-fry until the bean sprouts soften slightly.
  6. Add the sauce mix, then the noodles. Stir-fry until the vegetables and noodles have soaked up the sauces.
  7. Turn off the heat and add the spring onion, mix. Move ingredients to a bowl.
  8. Place the spring roll wrapper with a corner towards you. Place about 3 Tbsp of the filling mix almost in the middle of the wrapper. (We are not making Mexican burritos here; so don‘t get greedy with the filling.) Roll it halfway until it looks like a triangle, fold in the sides, keep rolling and finally fasten the end bit of the wrapper with some ‘glue‘. The roll should be around 9 cm long. Place it under the damp towel and keep rolling!
  9. Heat up the oil for deep-frying. Test the temperature by inserting the tip of a toothpick into the oil. When small bubbles form around the toothpick the oil is ready for frying.
  10. Gently slide 4 rolls into the pan. Don‘t add too many at once or the oil will cool down and your rolls will become oily. Deep-fry until golden brown.
  11. Remove from the pan and dram off excess oil. Serve with sweet & sour cucumber salad and sweet chili sauce, I prefer Mae Pranom brand, but you can make lt yourself too, extremely easy.

Tbsp = tablespoon; tps = teaspoon

 

 


Shrimp with roasted chili paste (goong phad naam prik pao)

 

 

 

 

 

 

 

 

 

 

 

 

 

WHAT TO USE

  • 2 Tbsp vegetable oil (e.g. canola)
  • 4 cloves garlic, chopped
  • 1 onion, medium to large, sliced in thin wedges
  • 1/2kg (20) raw shrimp, peeled & deveined, leave the tail on (or what every you choose)
  • 4 Tbsp roasted chili paste
  • 2 tsp brown or palm sugar
  • 2 Tbsp fish sauce
  • 2 Tbsp oyster sauce
  • 1OO ml stock, or water
  • 1 large mild red chili cut in slanted thin pieces
  • 20 sweet Thai basil leaves

Garnish: 1 lime in wedges and fresh sweet Thai basil leaves

 

HOW TO DO

  1. In a small bowl mix roasted chili paste, fish & oyster sauce, stock and sugar. Stir until the sugar is dissolved and set aside.
  2. In a wok, add the oil and stir fry the garlic, onion and chili on medium to high heat until garlic starts to release aroma.
  3. Increase the heat. Add shrimp and stir-fry until scampi starts changing its color to a light pink (about 10 sec.)
  4. Add the sauce, from your blending bowl, and basil. Stir-fry for another 30 sec. Taste to see if the sweet basil has released its flavor. If it gets too dry add a little more stock/water.

Serve with steamed jasmine rice, wedges of lime and some fresh Thai basil.

 

Tbsp = tablespoon; tps = teaspoon


Fish with rich red curry sauce (Chu Chi Pla)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WHAT TO USE

 

For the fish:

  1. 800 g firm white fish e.g. Pollock or Cod, Pan-fried or grilled
  2. vegetable oh for the fish if pan-fried
  3. salt and freshly ground black pepper

Sauce:

  • 2-3 Tbsp vegetable oil e.g. Canola
  • 2-3 Tbsp red curry paste
  • 200 ml coconut cream/milk
  • 1,5 Tbsp palm or brown sugar
  • 2 Tbsp fish sauce
  • pinch of salt
  • 1 Tbsp tamarind sauce

Garnish with:

 

  • 1 large mild red chili, sliced thinly slanted
  • 4 kaffirlime leaves, prepared the ‘eat me‘ way

 

HOW TO DO

  1. Sprinkle the fish with salt and pepper and let marinate at least 15 min.
  2. In a pan heat the cii to medium heat. Fry the fish filets on both sides until cooked. Remove and keep warm.
  3. In a pot add oil and curry paste, stir-fry on medium heat until the aromas are released, about 20 seconds. And you hear the "chu...chic.hu" sound.
  4. Add 1/3 of the coconut cream into the pot, let simmer while stirring until lt gets slightly thick. Repeat this two times more with the rest of the coconut cream again each time reducing the sauce.
  5. Add sugar, fish and tamarind sauce. Simmer for another 2 min. The sauce should be slightly thick.
  6. Taste. Adjust the balance with more sweet, sour or salty if needed.

Served with steamed Jasmine rice, and a good side dish of vegetables

 

 

Tbsp = tablespoon; tps = teaspoon


Stir-Fried Mixed Vegetables (Padt Pak Ruam Mit)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WHAT TO USE

 

900 g of mixed vegetables, use what you like e.g.:

  • chinese broccoli, cut leaves in 5cm width, sterns cut finely in diagonals
  • broccoli, use florets, sterns cut finely in diagonals
  • cauliflower florets
  • 1 large mild red chili, sliced finely in diagonals
  • a few cabbage leaves, sliced in 5cm width
  • carrots, sliced in sticks
  • snow peas, thread removed use whole, or asparagus beans sliced in half
  • tomatoes, cut into 8 wedges
  • baby corn, cut into slanted bite size pieces
  • regulator red onion, sliced into fine wedges
  • fresh mushrooms, any kind, sliced
  • 3 cm piece of ginger, peeled and sliced into thin sticks
  • 2 spring onions, sliced in 4 cm lengths

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  • 4 Tbsp oyster sauce
  • 3 Tbsp soy sauce
  • 1 1/2 tsp sugar
  • 1 tsp white ground pepper
  • 125 ml vegetable stock or water
  • 3 Tbsp canola oil
  • 4 garlic cloves, “killed“ and chopped

HOW TO DO

  1. Mix sauces, stock, sugar and white pepper in a small bowl. Set aside.
  2. Heat oil in a wok on medium - high heat, add the garlic and stir-fry until the garlic releases its aroma and starts to sizzle.
  3. Turn up the heat and throw in all the vegetables EXCEPT spring onions, stir and flip few times, around 15 sec. Keep the heat high.
  4. Add the sauce mixture, and stir-fry 5 sec. more. Turn oft the heat and mix in the spring onions.

Serve immediately or the veggies will become soggy, and boring.

 

 

Tbsp = tablespoon; tps = teaspoon