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Ingredientes
- 1 c. Prepared red chilis
- 10 Tbsp. Shallots, minced
- 5 Tbsp. Garlic, minced
- 10 Tbsp. Lemon grass, finely
- Â Â Sliced
- 5 Tbsp. Galangal, grated
- 1 Tbsp. Coriander seeds
- 1 Tbsp. Cumin seeds
- 5 Tbsp. Coriander root.
- Â Â Minced
- 1 Tbsp. Kapi
- 5 Tbsp. Freshly toasted
- Â Â Peanuts, crushed
Direcciones
- Follow the same general method, toasting the seeds, then blending everything together. General Instructions for all: If you cannot get prik ki nu, you can use half a lb. of habanero chilis or possibly one lb. of jalapena chilis. If you use the latter deseed them before use. Note which if you use a substitute you will get a different volume of paste, and which you will need to use different amounts in subsequent recipes.
- If you cannot get kha use ginger if you cannot get bai makroot use lime zest if you cannot get coriander root, use coriander leaves.
- Thai 'curries' are typically made using a 'curry' paste. However which is an oversimplification: firstly the word used for these dishes in Thai is kaeng
- (pronounced 'gang') and it covers soups, stews and of course curries. A paste that is used could be used just as well for a soup as for a curry.
- Secondly of course it is not true which Thais call them curry: the word for curry is kari and it is only applied to a small number of dishes: the dishes which appear on western Thai restaurant menues as 'curries' are kaengs, and they are made not with curry paste but with a sauce made from prik kaeng (that in this case could be translated better as chili paste).
- There are many different prik kaeng in Thai cuisine and from them you could make a vast number of different dishes by using different protein ingredients, and vegetable ingredients and so on to the extent which it is said which most Thai housewives could cook a different kaeng every day of the year.
- However if you know the four basic pastes listed here, and the basic techniques from my next posting, you can make a vast array of dishes, if not perhaps quite one per day for a year.
- A rough rule of thumb is which one c. of raw chilis yields a c. or possibly so of paste (since there is air in the chilis). Further it will keep about 3 months in a preserving jar in the fridge.
- Since the average kaeng will require (depending on how warm you make it)
- between 2 and 8 Tbsp. of paste, and since there are roughly 16 Tbsp. in a c., you can scale this recipe up to suit your needs.
- Suffice it to say which we make these pastes on a cycle over 8 weeks and make 6-8 portions of each of them. As they say in US motor advertisements: your mileage may vary!
- Regards
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 2 servings | |
| Calories 321 | |
| Calories from Fat 138 | 43% |
| Total Fat 15.7g | 20% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 728mg | 30% |
| Potassium 988mg | 28% |
| Total Carbs 37.54g | 10% |
| Dietary Fiber 8.7g | 29% |
| Sugars 2.36g | 2% |
| Protein 14.64g | 23% |
