Thai Curry Paste Food

THAI RED CURRY

Steps:

• Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
• Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
• Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
• Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
• Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.

THAI RED CURRY PASTE

Steps:

• Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

THAI CURRY PASTE

Steps:

• Combine all of the curry paste ingredients in a blender or food processor and puree until quite smooth.
• Enjoy!

THAI CURRY

Steps:

• In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.
• Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
• Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels.
• Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve.

THAI GREEN CURRY PASTE

Steps:

• Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
• DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.

THAI RED CURRY PASTE

Steps:

• Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.
• While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.
• Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.

AUTHENTIC THAI RED CURRY PASTE

Steps:

• Prepare all ingredients as instructed above.
• Drain the chillies and discard liquid.
• In a food processor, puree the chillies and all the other fresh ingredients until very fine.
• Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
• Add the roasted shrimp paste to the spices and grind again until combined.
• Add the spice/shrimp paste mix to the puree and mix well.
• Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
• 1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.

THAI RED CURRY PASTE

Steps:

• As said in the description, this recipe really is as easy as throwing ingredients into a blender. Start, though, by cutting off the stems of the chillies, coring the peppers and peeling the shallots and garlic. It also helps to give the peppers and shallots a quick chop before throwing them in. Finally, bruise the lemongrass stalk, which simply means pressing down on the stalk with a flat knife, and chop the stalk in half.
• It is better to pulse the ingredients in stages from larger to shorter, just so everything grinds down well. I generally go peppers, shallots, lemongrass stalk, regular chillies, bird's eye chillies, garlic, then coriander and leaves. Everything should be well chopped but not quite yet a paste. (Leave the lime and the wet ingredients out until the next step).
• Season the not-quite paste with the zest and juice of the lime, 1tsp of each fish sauce and soy sauce, and 1-2 tbsp of sunflower oil. Blend the whole mixture again for about 10-20 seconds, and when it starts to look more like a paste it is ready.
• It's hard to say how much exactly this makes, I'd estimate about as much as you'd get in a small jar, so enough for 4 or 5 Tai Red Curries. It should be stored in the fridge for 2 weeks in a jar or airtight container. This paste not only makes great curries but can be used for many Thai soups and broths. Don't worry too much about using it up as the paste can also be frozen, though may loose some flavour in the thawing process.
• Thai Curry Recipe: Begin by warming some wok oil or vegetable oil in a pan and soften 1 chopped spring onion in the oil. Add 2 1/2 tbsp of curry paste to the pan and a packet of sugar snap peas, and after about 1 minute slowly whisk in a can of coconut milk (400ml, light preferably) and about 2 tbsp of water. Bruise a stick of lemongrass and add to the sauce, along with 1 tsp each of soy sauce and fish sauce. Bring the mixture to a simmer, rinse 2 packets (about 400g) of raw jumbo king prawns, frozen are okay, and add them to the curry. By the time the sauce comes to the boil the prawns should be pink and everything should be cooked. Throw in a handful of chopped fresh coriander and the juice of half a lime right at the end. This curry serves 2-4 depending on the ammount of rice made to accompany it.