The colour of your paste will really depend on how much dried red chillies or fresh coriander you use. For red paste don’t use any coriander leaves. Well on with it. I have to say this is the easiest and most fun I have had in a while. After all who doesn’t like thai curry? There is nothing like the wait of an order at a restaurant or order in to get the gastric juices flowing. The anticipation and excitement of the first bite of that awesome red/green curry to take your body to a food comatorium. Yah, just made up that word so don’t look it up! Thai curry does that to the mind. There you lose your mind and you begin to hear voices. Gentle whispers, “you could soo make this”!
You head to the store the following day, searching frantically for the best curry paste: mild. red. vegan, gluten free, and everything zoe friendly. You find one in the array of glass bottled pastes and spices from across the sea. You are ready!
Ingredients in, rice cooked, you are on a roll. Dinner served, and to your bewildered surprised, it taste like absolutely nothing you just had in the restaurant!!!!!!! After much research. you conclude making your own paste is the only way to wake up form this.
Finding your way to your local International District, you start your journey to being the greatest cook there every was, in your house. So what do you need?
- Galangal – don’t even think of skipping on this cause without this well….
- Lemon grass – seriously do not make me repeat myself!
- Dried red chillies – you know your limit. I however, always like to push the boundaries. Avoid if you have ulcers, because you and I both know it will kill you. Finally, remember chili burns twice
- Garlic – use 2-3 cloves. Don’t over do it, you might live to regret it.
- Shallots – no, not green onions, or spring onions.The other one, mini purple onion, the size of a giant garlic.
- Finally, coriander roots – good luck finding this lot at your local. You may have to make your way to your nearest ID. Whiles there be sure to grab another curry for the sake of research.
Alright, alright, on with it.
Putting it all together.
Seriously this is really easy. Soak about 5-7 dried chillies and galangal bits in filtered water. Leave for about an hour. Once done, put everything in a mortar and smash away. Be sure to wear googles, chili water travels! Use pestle until you get a paste. However, should you find yourself once again with voices in your head, as the words of singer eSNa rings true, you might find yourself saying “ani’t not body got time for this”. If this is you, pack it all up, dump it in the nearest blender, and it does not have to be your own, and turn that baby on! You are done!
Ok, go out there and start master cooking. Have a great weekend!