Thai Curry
(from Nandini’s recipe box)
Source: http://indiangoodeats.blogspot.in/2010/12/thai-curry.html
Categories: Gravy
Ingredients
- Dried Red Chilies de-seeded – 20
- Hot Water – 1/4 cup
- Galangal – 2 heaping Tbsp
- Red onion– 1/2 cup, chopped
- Lemon Grass – 3 Tbsp
- Cilantro Stems – 3 Tbsp
- Garlic – 1/4 cup
- Thai Red Chilies – 7
- Lime Leaves – 5-6
- Black Peppercorns – 1 tbsp
- Salt – 1 tsp or to taste
- Oil – 3/4 cup
Directions
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Soak de-seeded Dried Red Chilies in 1/4 cup hot water for approx 1/2 hour.
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Remove the soaked chilies from the water and place them along with all of the remaining ingredients (except Oil) in a blender or spice grinder. Reserve the soaking water and use it instead of plain water to help the grinding process and grind all of the ingredients into a smooth paste.
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Heat Oil in a skillet and add the above paste and cook it until the oil starts to separate and the paste starts to clump together.
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Remove from the heat and allow the paste to cool down before storing it in a clean airtight jar. Store in refrigerator for up to 1 month or freeze for up to 6 months.