*  Exported from  MasterCook  *
                           CURRY PASTE (THAILAND)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Dried hot red chilies, 1 1/2
                         -- 2 inches long
    2       tb           Minced shallots or scallions
                         -(white part only)
    1       tb           Minced garlic
    1       tb           Paprika
    1       tb           Powdered sereh (powdered
                         -dried lemon grass)
    1       tb           Trassi (shrimp paste)
    1       t            Ground laos (ginger)
    1       t            Caraway seed
    1       t            Coriander seed
    1       t            Finely grated fresh lemon
    1       t            Salt
   Source:Pacific and Southeast Asian Cooking - Time/Life
   *DIRECTIONS* Under cold running water, wash the chilies and remove
   their stems. Brush out any seeds that cling to the skin and break the
   pods into small pieces.
   To make red curry paste: combine the chilies, shallots (or scallions),
   garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel
   and salt in the jar of an electric blender and blend at high speed
   for 20 to 30 seconds. Turn off the machine, scrape down the sides of
   the jar and blend again until the mixture is a smooth paste. Tightly
   covered and refrigerated, the paste may be safely kept for a month or
   To make green curry paste: substitute 6 fresh hot green chilies
   (about 2 inches long) for the dried red chilies and omit the paprika
   from the recipe. Then follow the above directions precisely. Green
   curry paste may be covered and refrigerated for about a month.
   For a more fiery paste, include some seeds - the hottest part of the
   << Joyce Monschein >>
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