Re: Curry paste?

[Guest guest]

At 07:22 PM 12/3/2008, you wrote:

I have a friend that wants to

make a thai curry potluck dish and make it scd legal- she is asking about

legal curry paste- I don't know what is in curry paste- any one know off

hand?

I can't call this an LSCDL recipe yet because I haven't kitchen tested

it. <grin> On my list of things to try. I usually fiddle with the

quantities and such like. However, it is adapted from a very nice recipe,

and ought to be adequate for purposes of the cooking. The original recipe

calls for fish sauce, not anchovies, but I don't yet have a fish sauce

recipe, though one is Under Construction. I've had pretty good luck

substituting anchovy fillets for anchovy paste or fish paste or other

things, so it ought to work here.

http://thaifood.about.com/od/thaicurrypasterecipes/r/yellowpaste.htm

1/2 stalk lemongrass, sliced

1-2 yellow chilies, depending on desired spice level (if unavailable,

substitue 1-2 red or green chilies)

2 shallots (or 1 small cooking onion)

1 thumb-size piece of galangal or ginger, peeled and sliced

3 cloves garlic

1 tsp. ground coriander

1 tsp. mustard seeds or prepared mustard

1/4 tsp. freshly ground nutmeg (or substitute cinnamon)

3 Tbsp. mashed anchovy fillets

1/2 tsp. turmeric

1 Tbsp. honey

2 kaffir lime leaves, snipped into small pieces with scissors for more

flavor, or simply left whole

1 Tbsp. lime juice (or the juice from 1/2 a lime)

1 cup homemade coconut milk (divided, 1/3 and 2/3s)

Place lemon grass, chilies, shallots, ginger, garlic, coriander, mustard

seeds, nutmeg, anchovies, turmeric, honey, kaffir lime leaves lime juice,

and 1/3 cup of coconut milk in your food processor or blender. Process

well. Use additional coconut milk if necessary to keep the blades moving.

Store in an airtight container in the refrigerator for up to 2 weeks (or

longer).

To use right away, place paste in a wok with some vegetable oil. Stir fry

until fragrant (about 1 minute), then add the rest of coconut milk plus

the leftover lemongrass stalk.

Note: If the flavor or spice of the sauce is too strong, or if you simply

prefer a " saucier " curry, add more coconut milk. Add meat,

seafood, and/or vegetables. Always taste test for salt and

sourness/sweetness before serving, adding a bit more anchovy (or a pinch

of salt) if not salty enough, and more honey if too sour. If too spicy,

add more coconut milk or a scoop of yogurt. If too salty, add a squeeze

of lime juice.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe

when tested will appear in

Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

Thank you! Wow, this looks delicious.

-susan

>

> http://thaifood.about.com/od/thaicurrypasterecipes/r/yellowpaste.htm

>

> 1/2 stalk lemongrass, sliced

> 1-2 yellow chilies, depending on desired spice

> level (if unavailable, substitue 1-2 red or green chilies)

> 2 shallots (or 1 small cooking onion)

> 1 thumb-size piece of galangal or ginger, peeled and sliced

> 3 cloves garlic

> 1 tsp. ground coriander

> 1 tsp. mustard seeds or prepared mustard

> 1/4 tsp. freshly ground nutmeg (or substitute cinnamon)

> 3 Tbsp. mashed anchovy fillets

> 1/2 tsp. turmeric

> 1 Tbsp. honey

> 2 kaffir lime leaves, snipped into small pieces

> with scissors for more flavor, or simply left whole

> 1 Tbsp. lime juice (or the juice from 1/2 a lime)

> 1 cup homemade coconut milk (divided, 1/3 and 2/3s)

>

> Place lemon grass, chilies, shallots, ginger,

> garlic, coriander, mustard seeds, nutmeg,

> anchovies, turmeric, honey, kaffir lime leaves

> lime juice, and 1/3 cup of coconut milk in your

> food processor or blender. Process well. Use

> additional coconut milk if necessary to keep the

> blades moving. Store in an airtight container in

> the refrigerator for up to 2 weeks (or longer).

>

> To use right away, place paste in a wok with some

> vegetable oil. Stir fry until fragrant (about 1

> minute), then add the rest of coconut milk plus the leftover

lemongrass stalk.

>

> Note: If the flavor or spice of the sauce is too

> strong, or if you simply prefer a " saucier "

> curry, add more coconut milk. Add meat, seafood,

> and/or vegetables. Always taste test for salt and

> sourness/sweetness before serving, adding a bit

> more anchovy (or a pinch of salt) if not salty

> enough, and more honey if too sour. If too spicy,

> add more coconut milk or a scoop of yogurt. If

> too salty, add a squeeze of lime juice.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Recipe when tested will appear in Louisiana SCD Lagniappe

(forthcoming)

>