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.

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.

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.

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.

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!