World
Gourmet Summit 2002
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Thai Curry Paste
Presented
by:Arun Sampanthavivat
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Ingredients: |
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Paste |
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¼ cup |
garlic, minced |
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1 tbsp |
shallot, minced |
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7-10 pcs |
dried Serrano peppers, soaked |
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3 pcs |
dried guajillo, soaked &
seeded |
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1 tsp |
galangal, finely chopped |
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1 cup |
lemongrass, finely diced |
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1 tsp |
kaffir lime rind, chopped |
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1 tsp |
cilantro roots or stems |
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2 tsp |
shrimp or fish paste, foil-wrapped
& grilled |
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½ tsp |
salt |
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1 tbsp |
ground coriander seeds,
roasted |
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1 tsp |
ground cumin or caraway
seeds, roasted |
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Chicken breast |
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2 cups |
chicken breast, thinly sliced |
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2 tbsp |
corn oil |
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2 cups |
coconut milk |
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2 cups |
chicken stock |
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2-4 tbsp |
Tipparos fish sauce |
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1 tsp |
sugar |
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Vegetables |
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½ cup |
bamboo shoots , thinly sliced |
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(or straw mushrooms /combination
of both) |
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4 pcs |
eggplants, quartered |
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Garnish |
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¾ cup |
sweet basil leaves (or 2-3 kaffir leaves) |
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2-3 pcs |
red finger hot peppers,
halved & julienned |
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Method
Paste
Put all
the paste ingredients in a blender and grind until smooth. Add a cup
of water to smoothen the grinding process.
Heat
oil over medium heat stove and stir-fry the curry paste until fragrant.
Chicken breast
Add chicken
breast and cook to paste for a minute or two. Stir in coconut milk until
well mixed. Add the chicken stock and
let it simmer for a few minutes. Season to taste with fish sauce and sugar.
Vegetables
Add the prepared
vegetables to paste and continue to simmer a little while longer until the
vegetables are cooked al dente.
Assembly
Remove from stove, and garnish with sweet basil leaves and julienned finger
hot peppers. Serve with steamed rice.