Date:    Mon, 30 Aug 93 01:52:48 EDT
 From:    dp661@cleveland.freenet.edu (Dr. Neal Pinckney)
 
 Although Thai curry paste can be purchased in oriental food 
 specialty markets (and it is very good), it is usually 
 preserved in a vegetable oil base, often tropical oils.
 Here’s a recipe for both Red and Green curry paste I got
 in Bangkok this March:
 
 Thai Curry Paste   
 
   1 tspn caraway seed
   1 tspn coriander seed
   1 tspn chopped dried makrood rind
   1 tspn ground dried laos root (kah)
   2 tblspn chopped fresh lemon grass (use bottom 2 of stems only)
   2 tblspn chopped red onion
  10 cloves garlic, peeled
     chili (see notes below)
 1/2 tspn salt
 1/2 tspn water
 
 RED CURRY PASTE: combine first 7 ingredients in blender at 
 medium speed until coarse ground. In mortar combine chili, 
 salt and blended spices and grind to paste with pestle. Add
 water and grind till well mixed.
 
 Authentic traditional Thai red chili is prepared by cutting
 open 6 dried chilis and removing the seeds. Soak the pods in
 water for 30 minutes, drain and squeeze out the excess water.
 
 2 tblspn chili powder can be substituted for fresh chilis.
 The Tuong Ot Sriracha chili sauce mentioned in a previous 
 missive will also work well. 
 
 GREEN CURRY PASTE: Prepare as above but substitute fresh green 
 serrano chilis for the red chilis, fresh makrood for the dried,
 fresh laos root for the dried.
 
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 Makrood leaves and rind: small double leaves - figure 8 shaped
 with lime-like fragrance, have a sour, strong pungent taste,
 are also used in soups and thinly sliced in salads.
 
 Laos root (kah) is very strong & sharp with penetrating odor, 
 not unlike eucalyptus.