Thanks for giving us the video.PIN THIS RECIPE TO SAVE FOR LATER GREEN CURRY RECIPE We’re letting it sit now so the flavors can mingle and are planning to use it for shrimp soup tonight. I substituted a piece of ginger root and it was pretty good. I could get it but I forgot to buy it and didn’t want to go back to the store. The only change in your recipe I made was no galangal root. The more you use it, the easier it becomes to use (you learn how to make it operate in the most efficient way). Besides, a mortar and pestle is just like any other tool. Boy, it is tough work pounding this stuff but I think it’s worth it. Besides, I’ve been wanting a mortar and pestle for a while and it seemed like a good time to buy one. Actually, I think texture is a major part of food appeal and you may or may not get the same flavor with a food processor but you will not get the same texture. I’ve got a food processor but I bought a mortar and pestle to use because well, that’s just the way we are. Mark, I just found your recipe a couple of days ago and decided to try making some paste since I’m looking for ways to add flavor to food without so much salt. Pound your paste altogether and make sure the shrimp paste is fully mixed in. Final step is to add in just ½ teaspoon of shrimp paste.You don’t need to pound hard now, just mix it all in and smooth it out. When your paste is buttery and smooth, go back to your bowl of white pepper and dry spices, and mix it into the paste.This should take anywhere from 15 - 30 minutes, and yes it’s tough work, but it’s so worth it (again, you can alternatively use a blender or food processor). Pound and pound and pound until you’ve got a buttery, oily, and extremely fragrant Thai red curry paste.Toss all of those ingredients into the already pounded chilies. I used the skin from about ½ of the kaffir lime. You want to slice off the skin very delicately, making sure you get mostly green, not cutting off any of the white pith.
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