Thai Green Curry Paste

__________________________________________________

                            FOOD FUNNY
__________________________________________________

 From Rosemary Zwick for this one:

A man put his fifty cents in a vending machine and watched helplessly
while the cup failed to appear and a nozzle sent coffee down the drain
while another poured cream after it. "Now that's automation!" he
exclaimed. "It even drinks for you!"

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

Nowhere is fiery-hot food more popular than in Thailand, and their green
curry pastes are always more incendiary than their red pastes. Adjust
the heat by adding more or less green chili peppers, and use green curry
paste with seafood, chicken, and vegetables.

Thai Green Curry Paste

1 tsp (5 ml) shrimp paste (kapi)*
2 tsp (10 ml) coriander seeds
1 tsp (5 ml) cumin seeds
A small bunch of cilantro (coriander), leaves, stems, and roots, chopped
5-15 small hot green chili peppers, chopped
2 stalks lemon grass* (lower third only), finely chopped
1/4 cup (60 ml) chopped fresh Thai basil* leaves or other basil leaves
2 Tbs (30 ml) chopped galangal or ginger
1 tsp (5 ml) grated kaffir lime* peel or the peel of any other lime
4 shallots, chopped
3-4 cloves garlic, chopped
1 tsp (5 ml) freshly ground black pepper
1/2 tsp (2 ml) ground nutmeg

* Available in finer supermarkets and Asian specialty shops.

Wrap the shrimp paste tightly in a small piece of aluminum foil and
roast in a dry skillet over moderate heat for 2 to 3 minutes per side.
Dry roast the coriander and cumin in the same skillet. Combine all
ingredients in an electric food processor and process to a smooth paste.
Store refrigerated in an airtight container for up to 2 weeks.
Makes about 1 cup (250 ml).
Received on Wed Oct 7 03:47:34 2009