Topic started by rajani (@ 12-235-193-160.client.attbi.com) on Fri Dec 6 15:25:25 .
All times in EST +10:30 for IST.

I have heard about green and red curry paste, that is used for making thai taste. please tell the recipie for that. Is there any other ingredient that will give thai taste.

Responses:

• From: raju (@ host212-140-154-200.webport.bt.net) on: Fri Dec 6 17:30:53
  
  i been to thailand early this year and the food is just great. i now eat thai red and green curry most times. i buy bottled sauces unfortunately.
  also try thai soups like tom kai etc...
  i know galanga and lemon grass r important in thai currys.
  
  
• From: rajani (@ 12-235-193-160.client.attbi.com) on: Sun Dec 8 12:27:40
  
  Thanx Raju...If anybody else knows how to prepare these curries pls tell me
  
  
• From: Revathy (@ 213.42.1.172) on: Tue Dec 10 06:34:08
  
  
  THAI GREEN CURRY PASTE
  (makes 1 cup)
  
  10 chopped green chillies
  6 cloves peeled garlic
  1 chopped onion
  3/4 inch piece of peeled galangal (Thai ginger)
  * if not available, can use regular ginger
  1 cup chopped coriander leaves
  2 tbsp. ground cumin
  2 stalks lemon grass
  1 tsp. salt
  1/2 tsp. pepper
  
  Grind all the ingredients to a paste using little water. Store in airtight container in the fridge for 1 month or freeze for upto 3 months.
  
  
  THAI RED CURRY PASTE
  (makes 1 cup)
  
  10 red chillies soaked in warm water for 10 mins. & drained
  1 chopped onion
  4 cloves peeled garlic
  1 tbsp. grated galangal (or ginger)
  2 stalks lemon grass
  6 stalks coriander leaves
  1 tbsp. ground coriander
  2 tbsp. ground cumin
  1/2 tbsp. white pepper
  1/2 tsp. salt
  
  Grind all the ingredients to a paste using little water. Store in airtight container in the fridge for upto 1 month or freeze for upto 3 months.
  
  SOURCE -- TARLA DALAL'S THAI COOKING
  
  
• From: Mrs.Mano (@ 195.229.241.229) on: Tue Dec 10 08:52:43
  
  Hello Rajani!
  here is a Thai chicken curry:
  Chicken Curry #2
  
  Here is a chicken curry I did last night, sort of a combination of Indian and Thai..
  3 boneless, skinless chicken breasts
  1 large spanish onion
  4 cloves of garlic
  1 knob of ginger, about inch in diameter
  1 green pepper
  1 red pepper
  1 cup of chopped cilantro or more to taste
  3 habanero peppers
  1 14oz can coconut milk
  1-2 tbls Madras curry powder, available asian markets
  1 tbls Thai Red curry paste
  1 tbls sugar....and ...salt to taste
  Chop onion and garlic and ginger, the onion medium dice the rest small dice, and place in a fair sized pot, not aluminum, in a small amount of olive oil, sprinkle with the curry powder, and cook on low heat, long and slow...the secret to a good curry is long slow cooking of the onion mixture. While this is starting to go, cut chicken breasts into medium strips, across the breast, and about half inch by 3 inches. When the onion mixture is transparent and fragrant, remove it to a bowl, add a little more oil to the pot, and throw in the chicken pieces, raising the heat, and stir frying the meat, so it doesnt stick. Throw the onion mix back in, and add the coconut milk, the Thai curry paste and the sugar...bring to simmer, put on lid and finely chop the habs,seeded. Toss them in too, and let it go, with the lid ajar, so it will thicken. While this is doing, cut the red and green peppers into 1/4 inch strips about the length of the pepper, so that you have a pile of red and green pepper strips, use more peppers if you wish...PUT THESE IN LAST, ALONG WITH THE CILANTRO, and cook for about another five minutes, taste for seasoning, and add salt and more sugar if needed. Serve with Thai rice, the only kind I use, it is fragrant, and does it ever taste good! For anyone who does not know how to cook rice, here is a fool proof method.....1 cup of rice, picked over, not washed, 1 cup plus a little cold water...bring to boil, cover pot, turn heat to simmer and set timer for 14 minutes, remove from heat, let stand for another 5-10 minutes and fluff..perfect rice every time, specially Thai rice!
  
  Thai Curry Pastes
  
  The use of red and green curry pastes in Thai food and other South-East Asian countries is very common. It is simple to make the pastes, especially eschewing the more traditional pestle and mortar and living the life of luxury with a food processor. Both pastes can be kept, sealed, in the fridge for a week or so. They both give an extraordinary depth of flavour to the dishes and are highly recommended.
  
  Green Curry Paste.
  
  6 large fresh green chillies, de-seeded
  1 small onion
  4 cloves of garlic, chopped
  A handful of fresh coriander leaves
  Zest of one lemon
  2 teaspoons ground coriander
  1 teaspoon ground cumin
  1 teaspoon turmeric
  Seed from 4 cardamom pods
  2 teaspoons shrimp paste
  Salt and black pepper
  A little oil.
  Put all the ingredients into the food processor and blend until smooth. Use a spatula and the oil to make sure it is well mixed.
  
  Red Curry Paste
  
  6 red chillies, de-seeded
  2 small onions, chopped
  6 cloves of garlic, chopped
  2 teaspoons coriander
  1 teaspoon ground cumin
  1 teaspoon paprika
  1 teaspoon turmeric
  Seed from 4 cardamom pods
  A handful of coriander leaves
  Zest of 1 lemon
  Salt and black pepper
  A little oil.
  Stick it all in the food processor and whizz until smooth. Use the oil and a spatula to ensure everything is well mixed.
  
  SOURCE: www.pepperfool.com &www.guy'skitchen.com
  
  
• From: Mrs.Mano (@ 213.42.1.172) on: Tue Dec 10 12:59:52
  
  Hello rajani!
  A small correction is here.I have not tested the above chicken curry. The statement was mentioned by a person who had shared the recipe in that site.
  
  
• From: rajani (@ sj-natpool-220.cisco.com) on: Tue Dec 10 13:27:05
  
  Thanx a lot revathy and mrs.mano
  
  
• From: rajani (@ sj-natpool-220.cisco.com) on: Tue Dec 10 13:31:03
  
  what is paprika and where can I get that.
  
  
• From: Esha (@ bbcache-231.singnet.com.sg) on: Mon Dec 23 03:12:49
  
  The best thing about thai food is TOM YAM SOUP!!!
  n SAGO dessert!!!!
  
  i know how to make the latter....just de- eli-ciouss!
  
  
• From: rajani (@ 12-235-193-160.client.attbi.com) on: Mon Dec 23 19:42:22
  
  Esha do you mean you know how to make SAGO. Do give me the recipie if do so
  
  
• From: John Jacobsen (@ 1cust152.tnt22.chiega.da.uu.net) on: Sun Oct 5 21:09:07
  
  If you want sick, dried out tasteless chicken breasts, I guess this is for you.
  
  Juicy flaforful chicken thieghs and legs are my end Green Bay truck end party.
  
  With the dry nuetral chicken breast with no taste, a good peepsie has to wash out the stale.
  
  
• From: serena vang (@ ) on: Mon Nov 17 10:17:27
  
  what is the recipe of mixed fried vermicelli?
  
  

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