Red and green curry paste deserves a special compliment in Thai cuisine. It is added to meat, vegetables and fish to give the dishes a sweetish taste and the desired pungency.
It is necessary
- For red pasta
- - red chili pepper 10 pcs.;
- - 2 onions;
- - 4 tooth garlic;
- - cilantro 4 sprigs;
- - Lemongrass 3 stalks;
- - ginger root 1 cm;
- - peanut butter 1-2 tablespoons;
- - lime zest 1 tsp;
- - coriander seeds 1 tablespoon;
- - cumin 2 tsp,
- - salt.
- For green pasta
- - green chili peppers 10 pcs.;
- - cilantro with roots 1 bunch;
- - vegetable oil 2 tablespoons;
- - galangal 3 cm;
- - Lemongrass 2 stems;
- - leaves of kafirlayma 6-8 pcs.;
- - zest of 1 lime;
- - peppercorns, coriander seeds, cumin 0.5 tsp each;
- - shallots 2 pcs.;
- - fish sauce 2 tsp;
- - salt 1 tsp
Instructions
Step 1
For the red paste, peel and chop the chili peppers. Peel and chop the lemongrass stems. Finely chop the onion, garlic, cilantro and ginger.
Step 2
Place the onion, garlic, chili, sorghum, ginger and cilantro in the mortar. Gradually adding oil, pound. Add the zest and stir. Fry the coriander and cumin in a dry frying pan. Then chop and add to the paste. Salt and mix thoroughly.
Step 3
For the green paste, fry the coriander, cumin and black peppercorns in a dry frying pan. Finely chop galangal, sorghum, lime leaves, onion and chili and place in a blender. Add chopped cilantro and all other ingredients. Grind thoroughly.
Step 4
Leave the pastes at room temperature for 1 hour. Transfer individually to glass jars, cover with cling film and tighten with lids. Store in the refrigerator for no more than 1 month.
