Hello greedy friends!
Why don't you make your own-home curry paste?
Curry paste, which is mainly used in Thailand serves as the basis for preparing traditional sauces and dishes.
Yellow curry paste is the sweetest curry paste. It is between the north and the center of Thailand that the yellow curry is mainly cooked.
Red curry paste is part of the spicy pasta category. This is also the recipe that was made below
With the non-negligible presence of chilli, it is better to be a lover of spicy dishes
Green curry is the best known but also the most spicy thai curry. It is mainly consumed in the south of the country.
Thai curry therefore consists of spices and condiments such as lemongrass, galanga, garlic or chilli that are ground to obtain a paste.
So to go back to my curry paste, I just let my senses, my pleasures and my desires speak.
However, a few rules are needed to achieve a result that lives up to expectations. Have a fair dosage between different spices
Preparation: 5 minutes
Cooking time: 20 minutes
For a 100g jar:
- 1 red onion
- 2 cloves garlic
- 1 turmeric root
- 1 lemongrass stick
- A piece of ginger
- 1 piece of galanga
- 5 cardamom seeds
- 3 cloves
- 2 red peppers, depending on the desired strength
- 1 piece of mace
- 1 cinnamon stick
- The leaves of 1 sprig of thyme
- 1 c. paprika soup
- 1/4 c. ground fenugreek coffee
- 1 c. mustard coffee in seeds
- 10 black peppercorns
- 1 c. coffee coriander seeds
- 1/2 c. ground cumin coffee
- A few curry leaves
Sauté all spices dry in a fat-free frying pan
Roast for 5 minutes. Crush with mortar.
Use a zest grater or microplane to grate turmeric. Wear disposable gloves if you don't want to have coloured hands, as well as garlic, ginger, galanga.
Boil the chilli cut in half and clear the seeds in a little water for 5 minutes. Drain and mix with peeled onion.
Mix crushed spices with mortar, grated roots and onion and chilli paste.
Crush well with mortar to make a homogeneous paste. You can add a few curry leaves or some spice seeds that you want to highlight.
If the dough is too dry, add a drizzle of neutral oil.
If on the contrary it is liquid, add a little rice flour or some powdered spices, it depends on the degree of humidity.
Store in a sealed or glass jar in the refrigerator.
Did you know that?
Capsaicin is the chemical in chillies that causes the burning sensation of eating a chilli pepper.
Some peppers contain more capsaicin than others, their strength is determined by classifying them on the scoville scale.
Before handling a chilli, I advise you to put on gloves. Do not rub your eyes or mouth after preparing a chilli, it burns. Well I think you'll only make the mistake once
If you do, in spite of all this, drink milk, preferably whole, oil or .. alcohol in moderation of course lol. No it's not a joke
Capsaicin is a fat-soluble molecule, i.e. it dissolves in fat bodies. as well as alcohol. This is why drinking water has no effect on the burning sensation!
If you liked knowing how to make his homemade curry paste. Don't hesitate to leave me a note before you leave