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Red Curry Paste
From: Techniques of Healthy Cooking
The Culinary Institute of America
John Wiley and Sons Inc., 2000
Yield: 22 one-ounce servings
2 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
2 fluid ounces olive oil
6 jalapeno peppers - seeded and peeled
5 garlic cloves - chopped
4 red peppers - roasted, seeded and peeled
2 chipoltes
2 shallots, chopped
zest of 1 lime
1 stalk lemon grass - bottom 4 inches minced
2 tbsp minced fresh ginger
1 tsp salt
1/4 tsp ground nutmeg
Roast coriander, fennel, cumin and black pepper in 300 degree Fahrenheit oven for 5 minutes.
Remove and cool slightly. Grind in spice mill or with mortar and pestle.
Combine all ingredients in food processor or blender and puree very fine.
Refrigerate until needed.
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