Most exciting part of my Thai cooking class I took in Chiang Mai-- the curry paste! My curry paste is raw so you can incorporate it into your salad dressings, raw pastas and other raw dishes. This recipe is for one serving.
Ingredients
2-3 red Thai chilis, soaked (can use more or less depending on how spicy you want it)
1 piece of galangal, thinly sliced
1 3inch stalk of lemon grass
1 small piece of a lime peel
1 tsp of lime juice
1 shallot
1 clove garlic
1 thin slice of turmeric
Thinly dice and chop all ingredients and add each one into a mortar, food processor or blender (you may need to double or triple the recipe if using a food processor or blender). Grind with a mortar and pestle or blend until it is a smooth paste.
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