Thai Curry Spice Paste

[Mama Mangia]

Thai Curry Spice Paste

5 sm Dried red chilies with 1 ts Ground caraway
Their seeds, broken into 1/2 Lemon's zest, minced
Small pieces OR 2 Inch piece ginger root,
1 ts Cayenne pepper Peeled and minced
1 ts Heaping whole black 8 cl Garlic, peeled and minced
Peppercorns OR 4 Shallots, peeled and
1 ts Ground black pepper Minced
1 tb Heaping whole coriander 1 ts Anchovy paste
Seeds OR 6 Sprigs coriander, finely
1 tb Ground coriander Chopped
1 ts Heaping whole caraway 1 ts Salt
Seeds OR 3 tb Vegetable oil

Grind the whole spices and add any ground ones. Into a food
processor, pour the mixture and add the remaining ingredients (except
for 1 tablespoon of the oil. Grind as fine as possible. Using a
spatula, transfer the paste to a jar and pour in the last tablespoon
of oil. Cap tightly and refrigerate until needed. Keeps 2 months in
the refrigerator. Makes approximately 8 ounces.

A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a
meatloaf mixture or meat balls, transforms them into something that is
rather exotic, and when combined with peanut butter and coconut milk,
it makes a tangy and aromatic sauce for Thai-style satays.

Use whole spices whenever possible. Anchovy fillets may be
substituted for the anchovy paste. Shallots are preferable to
onions; if not available, use an equal amount of a red onion.

 

[cookie]

I started to cook with ground ginger last week. I made salmon added soy sauce, ginger, onion powder, salt, it was ok I was supposed to steam the fish but I put it in the oven instead. The dish was a Asian, got the recipe off the internet it just tasted fishy to me, I didn't know if it was the fish or the ginger being a strong flavor I'm not sure. Ginger's a new spice for me, just never cooked that much with it before. Oh-well it was an experiment that's for sure lol, Cookie

 

[Mama Mangia]

ginger is great for cooking and baking - I think you will like it once you start using it more

 

[cookie]

I will probably use it more for baking. Cookie

 

[Mama Mangia]

Massman Curry Paste


•1 tbsp fennel seeds
•1 tbsp coriander seeds
•1 tsp. cumin seeds
•1 tsp. white peppercorns
•5 cloves
•5 cardamom pods, crushed
•2 star anise
•3cm stick cassia or cinnamon
•1 tsp ground turmeric
•8 shallots, finely chopped
•8 garlic cloves, chopped
•2cm piece galangal or ginger, chopped
•1/2 tsp shrimp paste
•5cm stalk lemon grass, finely chopped
•2 lime leaves, vein removes and finely chopped
•10 dried long red chilies, soaked in hot water to soften and squeezed dry (you may vary the amount of chillies to your taste


1.To Prepare: Place all the dry spices in a food processor and grind it in a food processor until it is powder or grind them in a mortar and pestle.
2.Pour a little oil in a pan and sauté the shallots, garlic clove, galangal or ginger and shrimp paste, over a moderate heat until they brown slightly. Remove the mixture from the heat and allow it to cool slightly. Then place it in a food processor with the ground spices and the remaining ingredients (lemon grass and lime leaves) and puree the mixture until you have a smooth paste or grind them in a mortar and pestle.
3.To Store: Place the paste in a well sealed jar and keep it refrigerated. It will keep for up to 3 months in the refrigerator or divide into portions and freeze.

 

[Mama Mangia]

Red Curry Paste (Nam Phrik Kaeng Daeng)


13 small dried chilies, seeds removed, soaked in water
3 tbsp chopped shallot
4 tbsp chopped garlic
1 tbsp chopped galangal
2 tbsp chopped lemon grass
2 tsp chipped kaffir lime rind (or substitute fresh lime peel if not available)
1 tbsp chopped coriander root (or substitute fresh coriander stems)
20 white peppercorns
1 1/2 tsp ground roasted coriander seeds
1/2 tsp ground roasted cumin seeds
1 tsp shrimp paste
1 tsp sea salt


1.Pound or blend all ingredients until well ground (smooth paste).
To make the curry paste, grind the ingredients up in either a traditional granite stone mortar and pestle (available in our online marketplace) or use a small electric blender container. Add a tablespoon of water, if needed, to assist blending when using the electric blender.

 

[Mama Mangia]

GREEN CURRY PASTE




Makes 1 cup.



10 green chillies, chopped
6 clove garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 tablespoon ground coriander
2 tablespoons ground cumin
2 stalks lemon grass
1 teaspoon salt
1/2 teaspoon pepper




1. Grind all the ingredients in a mortar or a food processor using a little water.


2. Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.


3. Use as required.

 

[Mama Mangia]

MADRAS CURRY PASTE

Makes 7 to 8 tablespoons



• 1 tablespoon black peppercorns
• 4 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 teaspoon brown mustard seeds
• 1/2 cup vegetable oil
• 6 garlic cloves, crushed
• 2-inch piece gingerroot, peeled and chopped
• 1 tablespoon chili powder
• 1 tablespoon turmeric


1. HEAT a dry skillet over medium-low heat. Add the peppercorns and the coriander, cumin, and mustard seeds and roast, shaking the pan occasionally, until you can smell the aroma. Watch the spices carefully so they do not burn. Remove the pan from the heat and immediately tip the spices onto a plate and let cool completely.

2. TRANSFER the spices to a spice mill and blend until finely ground, then set aside.

3. POUR the oil into a saucepan over medium heat. Add the garlic, ginger, chili powder, and turmeric and stir well. Add the freshly ground spices and fry, stirring constantly, 30 seconds to 1 minute until the oil separates.

4. REMOVE the pan from the heat and let the paste cool completely. Transfer the paste to an airtight container and store, away from direct sunlight, up to 6 months.

Variation
Green Masala Paste — Heat a dry skillet over medium-low heat, add a 2-inch piece cinnamon stick or cassia bark, 9 black peppercorns, 4 cloves, and 1 teaspoon cumin seeds and roast until you can smell the aroma. Watch the spices carefully so they do not burn. Immediately tip the spices onto a plate and let cool completely, then put them in a spice mill and blend until finely ground, then transfer to a blender. Add a 2-inch piece peeled and chopped gingerroot, 5 chopped garlic cloves, 2 chopped green chilies, 1 chopped onion, a handful cilantro leaves, 9 mint leaves, 2 tablespoons vegetable oil, 1 tablespoon lemon juice, and 1/4 teaspoon salt and blend until a coarse, light green paste forms. Store as above.

 

[scubalaydee]

I love to cook with ginger too since my background is Chinese and Spanish, For the Spanish side we learned to make ginger beer or ginger beer and sorrel drink. For the Chinese side everything you use must have ginger especially when I make my fried rice/chow mein. Then I learned that ginger can be used as a medicine.

 

[scubalaydee]

Curry is a very strong seasoning product, be very careful it does not fall on your clothes, and how much you consume. I have learnt the hard way because I was brought up using curry nearly every day, I guess my body when young got accustomed to this strong herbal seasoning, now that I have a miild gastritis problem, I have to be very particular how often I can eat food seasoned with curry, that sucks, because it is part of my tradition. When I travel to my country, the first thing you do is to look for what we call a roti shop, that sells roti and any curried meat and curried chick peas/potatoes and just tell yourself I missed this and eat to your hearts desire.

Don't forget curry also leaves a strong smell in your home on your furniture for weeks after. Add 2 cups of water to a small skillet, add 5 tablespoons of cinnamon and boil, remove and walk around while your home it is being absorbed by a smell of cinnamon rolls. You can replace the skillet as many times on the fire as needed, until the curried smell is gone, it is worth it!