Friday, March 2, 2007
Thai Curry Paste for Desserts:
* 1 stalk lemon grass, finely sliced. Use only the bottom 6”of the stalk. ------------* 1 teaspoon lime zest, preferably kaffir lime, but any lime will do! * 1-2 dried Thai bird chilies, seeds removed. * 1/2 teaspoon ground cinnamon * 2 cardamon pods, husked * 1- 1/4 teaspoons turmeric * 1 tablespoon coriander seeds * 1-1/2 teaspoons cumin seeds * 1 tablespoon fresh galangal or ginger root, minced (see Chef's note) * 1 tablespoon coconut milk (optional) Preparation 1. Dry toast cumin, coriander, cardamom and cinnamon in a skillet under medium heat for 3-4 minutes. Do not leave unattended, and shake the pan often to prevent burning. Remove from heat, cool. 2. If making in a mortar and pestle, pound all the ingredients into a smooth paste. If making in a blender or food processor, blend everything into a smooth paste. Transfer to a small container and keep refrigerated or frozen. Read Chef’s note. [Chef’s Note: this paste will keep for up to two weeks refrigerated and can be frozen in one-teaspoon quantities in n ice cube tray. To grind the ingredients use either a mortar and pestle, a blender, coffee grinder or spice mill. Remember that the number of chiles is up to you. If you find a paste too hot, simply reduce the number of chiles used. Galanga, sometimes called “galangal”, is known as “kah” in Thailand and is used even more widely than fresh ginger. Use whole pieces of dried galangal and reconstitute them by soaking them in water. Powdered “kah” has very little flavor. Fresh ginger can be used as a substitute for kah.] Yield ½ cup |
