Ingredients:
Dry red chillies - 25-30 (acc to ur spice level)
Galangal - 1 big piece ( substituted with ginger)
Shallots - 3-4
Lemon grass - 1 stalk finely chopped
Cilantro stems - 6-7 sprigs
Garlic - 1/2 cup chopped
Thai red chillies - 5-6
Lime peel - from 1/4 lime
Black pepper - 1 tsp
Salt to taste
Oil
Method:
Soak dry red chillies in hot water for 1 hr.
In a blender add soaked red chillies from the water and place them along with the remaining ingredients( galangal, shallots, lemon grass, cilantro stems, garlic, thai red chillies, lime peel, black pepper, salt ) and grind all of the ingredients to a smooth paste.
Heat oil in a skillet and add the grounded paste and cook until the oil starts to separate from the paste.
Remove from heat and allow the paste to cool down and store it in a airtight container for 1 month.
Thai Red Curry:
Ingredients:
Onion - 1/2 cup sliced
Red curry paste - 4-5 tbsp
Coconut milk - 1 can
Sugar - 1 tbsp
Soy sauce - 1 tbsp
Green beans - 4-5
Red bell pepper - 1/4 cup sliced
Green bell pepper - 1/2 cup
Bamboo shoots - 5-6 pieces
Carrots - 1/2 cup
Frozen peas - 1/4 cup
Basil leaves - 4 -6
Method:
Heat oil in a skillet add onion, green beans, red bell pepper, green bell pepper, carrots, frozen peas, bamboo shoots and fry for 6-7 min and keep aside.
In the same pan heat oil add in the red curry paste and cook for 5 min then add coconut milk and mix well.
Now add sugar and soy sauce and cook for 5 min.
Add onion, red bell pepper, green bell pepper, carrots, frozen peas and bamboo shoots and cook for 5- 10 min.
Finally add basil leaves and cook for 5 min.
Serve hot with jasmine rice.
This is our Anniversary dinner menu. I already posted Pineapple fried rice recipe. Tum yum soup recipe follows next.
