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Sunday, 6 December 2009

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

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