Esta es una exhibición prevé de cómo se va ver la receta de 'Green Curry Paste' imprimido.

Receta Green Curry Paste
by DCMH

Green Curry Paste
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 2 pints

Ingredientes

  • 5 tsp cumin seeds
  • 1/4 cup coriander seeds
  • 5 tsp white peppercorns
  • 10 oz shallots, thinly sliced
  • 2 1/2 oz garlic cloves, thinly sliced
  • 25 each green Thai chilies, seeded
  • 2 1/2 oz cilantro root, minced
  • 2 1/2 oz lemongrass, thinly sliced
  • 1 1/4 oz galangal, sliced
  • 1 1/4 oz grated kaffir lime zest
  • 20 each kaffir lime leaves
  • 1 1/4 oz shrimp paste
  • 1 1/4 oz kosher salt

Direcciones

  1. Toast the cumin and coriander seed in a dry saute pan over medium-high heat until golden brown and aromatic, about 2 minutes. Keep the pan in constant motion as the spices toast. Transfer to a small bowl.
  2. In the same pan, toast the peppercorns in the same manner and combine with the cumin and coriander.
  3. Using a spice grinder, grind the toasted cumin, coriander, and peppercorns to a medium-fine powder and set aside.
  4. Place the remaining ingredients, except the ground spices, in a blender and grind to a fine paste.
  5. Combine the paste with the ground spices and blend together until smooth.
  6. Use immediately or place in a tightly sealed container and old under refrigeration up to 5 days for later use.