How to make Penang Thai Curry Paste`s
Ingredients
1 whole head of garlic, peeled
2 stalks of fresh lemongrass, thinly sliced
1 chunk fresh galangal, 2" long (more or less as you like), sliced
10 fresh kaffir lime leaves, remove middle stem, thinly sliced
1/2 teaspoon salt
15 whole dried chiles
1 tablespoon shrimp paste
Method
Start by pounding the garlic in a mortar and pestle, then add the lemongrass, followed by galangal, and pulverize all of this together. Next pound in the kaffir lime leaves. Add salt, pound more, then add whole dried chiles(Red Thai or whatever s at hand). Mix this into a paste, then add shrimp paste. Pound it all together.
What you have now is a very good basic red curry paste that's ready to use. Using the best quality ingredients will always guarantee an excellent result.
Adjust the Flavor of Your Thai Curry Paste
Whether making red (above), green, panang, matsaman or yellow curry paste, chefs will typically choose to make the above paste first, then add a few more ingredients to enhance the flavor--typically, roasted corriander seed, fresh corriander root, whole white peppercorn, roasted cumin seeds, and fresh shallots can be added. Add some or all of those as you wish to enhance the flavor to your particular style. To roast seeds, simply heat them in a hot dry wok or frying pan over low heat for a few minutes (until they become fragrant) then remove from heat.
Green Curry Paste
Instead of whole dried chiles, use fresh green chile peppers. Everything else is made as described in how to make red curry paste, including how to adjust the flavors.
Yellow Curry Paste
The flavor of yellow curry is inspired by Indian food. Use fewer whole dried chiles, no whole white peppercorn, no corriander root, and no kaffir lime leaves. Add ginger, and curry powder (which has turmeric, cinnamon and star anise). All non-fresh spices should be roasted in a dry wok first. Shrimp paste is optional.
Massaman Curry Paste
Prepare red curry paste then add a bit of nutmeg, mace, clove, cardamom and cinnamon. Roast those spices over low heat in a dry wok first, then pound into the red curry paste.Although there is no specific rule, in the old tradition if onions are added to your massaman curry then do not add peanuts. If shallots are used then add peanuts.
An age-old way to make your curry paste thicker is to add "kao bua", jasmine rice (or sticky rice) that's been soaked in water then pounded with chile paste.
Health Benefits of Curry Paste (from Natural News June 13, 2008).
Thai curry comes from natural plants that provide strong medicinal properties. Despite tremendous flavor, the purpose of a curry blend is primarily to prevent food spoilage.
Kaffir Lime Leaves. Kaffir leaves have antioxidant properties and contain volatile oil. A digestive aid, kaffir leaves cleanse the blood while helping maintain healthy teeth and gums. Kaffir can be applied to the hair and scalp, and even prevents hair loss. It is used as a deodorant.
Lemongrass. Contains the volatile oil citral along with citronellal, both sedatives. Lemongrass detoxifies the liver, pancreas, kidney, bladder and the digestive tract. It reduces uric acid along with blood pressure, cholesterol, excess fats and other toxins. Lemongrass stimulates digestion, blood circulation, and lactation.
Galangal Root. Contains the volatile oils alpha-pinene, cineole and linalool. It resembles ginger root and is known as the "defisher" as it reduces the fishy smell of foods. Galangal stimulates digestion, alleviates motion sickness and nausea, and reduces inflammation of the stomach and ulcers. Galangal root boosts the immune system, treats colds and flu, reduces fever and rheumatism, and freshens the breath. Galangal has antibacterial and antispasmodic properties.
Heres a Chicken Panang Curry Recipe
12 oz. Sliced Chicken Breast
1 package Coconut Milk Concentrate
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar
2 oz. Fish Sauce
4 - 5 Thai Basil Leafs(Or whatever variety you have)
2 oz. Panang Curry Paste
1/2 teaspoon ground Red Chili (add to taste only)
Start heating a sauteed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.
note: You may substitute the Coconut Milk Concentrate with canned Coconut Milk and the Dry Chili with Fresh Chilies.
The Dry Chili seems to add more of a roasted nutty flavor.
Ingredients
1 whole head of garlic, peeled
2 stalks of fresh lemongrass, thinly sliced
1 chunk fresh galangal, 2" long (more or less as you like), sliced
10 fresh kaffir lime leaves, remove middle stem, thinly sliced
1/2 teaspoon salt
15 whole dried chiles
1 tablespoon shrimp paste
Method
Start by pounding the garlic in a mortar and pestle, then add the lemongrass, followed by galangal, and pulverize all of this together. Next pound in the kaffir lime leaves. Add salt, pound more, then add whole dried chiles(Red Thai or whatever s at hand). Mix this into a paste, then add shrimp paste. Pound it all together.
What you have now is a very good basic red curry paste that's ready to use. Using the best quality ingredients will always guarantee an excellent result.
Adjust the Flavor of Your Thai Curry Paste
Whether making red (above), green, panang, matsaman or yellow curry paste, chefs will typically choose to make the above paste first, then add a few more ingredients to enhance the flavor--typically, roasted corriander seed, fresh corriander root, whole white peppercorn, roasted cumin seeds, and fresh shallots can be added. Add some or all of those as you wish to enhance the flavor to your particular style. To roast seeds, simply heat them in a hot dry wok or frying pan over low heat for a few minutes (until they become fragrant) then remove from heat.
Green Curry Paste
Instead of whole dried chiles, use fresh green chile peppers. Everything else is made as described in how to make red curry paste, including how to adjust the flavors.
Yellow Curry Paste
The flavor of yellow curry is inspired by Indian food. Use fewer whole dried chiles, no whole white peppercorn, no corriander root, and no kaffir lime leaves. Add ginger, and curry powder (which has turmeric, cinnamon and star anise). All non-fresh spices should be roasted in a dry wok first. Shrimp paste is optional.
Massaman Curry Paste
Prepare red curry paste then add a bit of nutmeg, mace, clove, cardamom and cinnamon. Roast those spices over low heat in a dry wok first, then pound into the red curry paste.Although there is no specific rule, in the old tradition if onions are added to your massaman curry then do not add peanuts. If shallots are used then add peanuts.
An age-old way to make your curry paste thicker is to add "kao bua", jasmine rice (or sticky rice) that's been soaked in water then pounded with chile paste.
Health Benefits of Curry Paste (from Natural News June 13, 2008).
Thai curry comes from natural plants that provide strong medicinal properties. Despite tremendous flavor, the purpose of a curry blend is primarily to prevent food spoilage.
Kaffir Lime Leaves. Kaffir leaves have antioxidant properties and contain volatile oil. A digestive aid, kaffir leaves cleanse the blood while helping maintain healthy teeth and gums. Kaffir can be applied to the hair and scalp, and even prevents hair loss. It is used as a deodorant.
Lemongrass. Contains the volatile oil citral along with citronellal, both sedatives. Lemongrass detoxifies the liver, pancreas, kidney, bladder and the digestive tract. It reduces uric acid along with blood pressure, cholesterol, excess fats and other toxins. Lemongrass stimulates digestion, blood circulation, and lactation.
Galangal Root. Contains the volatile oils alpha-pinene, cineole and linalool. It resembles ginger root and is known as the "defisher" as it reduces the fishy smell of foods. Galangal stimulates digestion, alleviates motion sickness and nausea, and reduces inflammation of the stomach and ulcers. Galangal root boosts the immune system, treats colds and flu, reduces fever and rheumatism, and freshens the breath. Galangal has antibacterial and antispasmodic properties.
Heres a Chicken Panang Curry Recipe
12 oz. Sliced Chicken Breast
1 package Coconut Milk Concentrate
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar
2 oz. Fish Sauce
4 - 5 Thai Basil Leafs(Or whatever variety you have)
2 oz. Panang Curry Paste
1/2 teaspoon ground Red Chili (add to taste only)
Start heating a sauteed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.
note: You may substitute the Coconut Milk Concentrate with canned Coconut Milk and the Dry Chili with Fresh Chilies.
The Dry Chili seems to add more of a roasted nutty flavor.