Peel the ginger and galangal with a spoon. Remove the outer layer of the lemongrass.Toast the spices in a dry pan or skillet.Let it soak for 30 minutes, then remove the chillies and reserve the water. Soak the dried chillies in enough boiling water to cover it.Wear gloves as the chillies will burn your hands during the pounding process. The traditional and correct way of making Thai red curry paste, or any curry paste for that matter, is to pound it in a mortar and pestle. Fresh or frozen is best, dried lemongrass does not have the same intense fragrance as fresh. Lemongrass - Unlike white pepper, this is a must ingredient.I don't consider it a must, but I'll include it in the recipe for the sake of being traditional. Optionally, you can also add white pepper, and many recipes call for it. ![]()
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