THAI RED CURRY

FOR RED CURRY PASTE:---

Dry red chilies --- 5

Shollots --- 5 sliced

Garlic --- 10 cloves

Galangal ---- 1 tea sp finely chopped (this is a root from ginger family)

Lemon grass --- 1 tab sp chopped

Lime rind --- 1tab sp

Fresh coriander root -- 2te sp chopped

Black pepper corns ---5

Coriander seeds --- 1 tab sp

cumin seeds --- 1 tea sp

salt --- 1 tea sp

In origenal recipe they give 1 tea sp shrimp paste but I didn't use that one, If any body want to add can add 1 tea sp shrimp paste while grinding.

first roast coriander seeds, pepper corns, cumin seeds and grind in to a fine powder and keep a side.

then soak red chilies in water for 10- 15 min.remove from water and grind with salt then add galangal.lemon grass, lime rind, coriander root, garlic, shallots and grind in to a fine paste now add coriander and cumin powder and grind till every thing well combine.This curry paste will stay for long time infridge.

FOR RED CURRY:----

Green bell pepper --- 1 no. cut in to cubes

Red bell pepper --- 1 no. cut in to cubes

mushroom --- 1 cup cut into 4 pieces

pine apple --- 3/4 cup cut in to cubes

thai red chilies -- 2 chopped

thai sweet basil leaves --- 1/4 cup

salt to taste

Palm sugar -- 1 tea sp

Thai red curry paste --- 3 tab sp

Coconut milk --- 2 cups

oil ---- 1/2 tab sp

METHOD:----

Heat oil in a pan add green and red pepper cubes and fry for a min. then add mushroom and fry in a high flame for 2 min. remove and leave a side.

in the same pan add red curry paste and stir for a while(add 1 tad sp water it curry past is sticking to the pan) and add 1 cup coconut milk and bring to a boil.

now add vegetables and basil leaves, chopped red chilies and cook for 5 min stirring constantly.now you can see oil spots on top of the curry.

now add pine apple salt to taste. palm sugar and remaining coconut milk and bring to a full boil and remove from fire.

Take it in to a serving bowl and garnish with basil leaves and serve hot with rice and omelete

FOR THAI OMELETE:---

Eggs -- 2 no.

Fish sauce or soy sauce-- 1tea sp

Lime juice -- 1tea sp

Freshly ground white pepper -- 1/2 tea sp

oil(peanut oil) -- 2 tea sp

METHOD:---

Whisk eggs, fish or soy sauce, lime juice, white pepper.

Heat oil in a nonstick skillet pour egg mixture on it stir and let it cook till fully set don't over cook fold it and serve with red curry and rice

This is my entry for DK s A-W-E-D - THEME at http://culinarybazaar.blogspot.com/2008/12/next-awed-theme-thailand-bring-on-your.html