CHIANG MAI CURRY PASTE - NAM PRIK GAENG HANGLAY

Another great Thai curry paste, a good paste to start learning with as the ingredient list is not exhaustive.

3 long dried chillies seeds removed and reconstituted in water for 8-12 minutes
1/2 tsp of salt
2 tbsp galangal- skinned and chopped
2 tbsp lemongrass lower 1/3 chopped
2 tbsp purple asian shallots chopped
1 tbsp garlic smashed
1 tsp shrimp paste
1 tsp turmeric skinned and chopped or pwdered if unavailable

METHOD;

Using a pestle and mortar pound all of the ingredients, starting with the hardest first until you form a smooth paste. Alternatively make the paste in a blender/liquidizer with a touch of water if too dry.

Makes 3-4 tbsp

YELLOW CURRY PASTE - NAM PRIK GAENG GAREE

Another great paste from Thailand, less ingredients than the previous two, but just as delicious!

1/2 tsp salt
12 big red dried chillies - seeds removed, soaked in water for 8 - 12 minutes, then finely chopped
1 tbsp galangal- skinned and chopped
4 tbsp lemongrass- lower 1/3 finely chopped
1 tsp shrimp paste

METHOD;

Pound in a pestle and mortar, until smooth. Alternatively for an easier but not so good result place in a blender/liquidizer to form a smooth paste, a touch of water may be needed!

Will make 4-5 tbsp

THAI GREEN CURRY PASTE - NAM PRIK GAENG KHEO WAN

As in most curry pastes a mix of dried and fresh ingredients are used. This is a good and versatile green paste, that is made in the same way as the previous red paste!

INGREDIENTS;

1 tsp coriander seeds - roasted until fragrant and coloured
1/2 tsp cumin seeds -roasted until fragrant and coloured
1/2 tsp black peppercorns
1/2 tsp salt

1 tsp galangal
3 tbsp lemongrass-white lower 1/3- finely chopped
1 tsp kaffir lime peel- chopped or 2 finely shredded lime leaves
2 tbsp coriander root- chopped(see note)
2 tbsp asian shallots(purple)- chopped
1 tbsp garlic - smashed
1 tsp shrimp paste
1 tsp turmeric- skinned and chopped or dried if fresh not available
20 small green chillies
1 good handful of sweet basil leaves

METHOD;

As with the red paste start with the hardest ingredients first, which in this case would naturally be the dried spices. Pound to a powder, then add remaining ingredients, starting with the hardest(lemongrass). Pound until paste is smooth - 10 -15 minutes. Alternatively place in a blender/liquidizer, you may need to moisten with a touch of water.

Makes 4-5 tbsp

NOTES;

If coriander root is unavailable, use the stems from a coriander plant, or nearest to where the root was to be found. Unfortunately most shops and suppliers sell coriander rootless! The logic behind using the roots is that the coriander plant draws its nutrients and flavour through the roots therefor these will provide a superior flavour!