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
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
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