| Ingredients: 1/2 Cup(s) sliced pineapple 1/2 Cup(s) thinly sliced chicken breast 5 whole, small eggplant 1/2 red, sliced bell pepper 1 torn, stem removed kaffir lime leaf 1/4 Cup(s) basil leaves 1 Tablespoon(s) red curry paste 1/2 Cup(s) coconut milk, thin 1/2 Cup(s) coconut milk, thick 1/2 Tablespoon(s) fish sauce 1/2 Tablespoon(s) soy sauce 1/2 Teaspoon(s) palm sugar 1/2 Teaspoon(s) sugar, brown 1/4 Teaspoon(s) salt |
Directions:
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Thai red curry paste (
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2 to 5 dried large red chili 1 Teaspoon(s) roasted coriander 1/4 Teaspoon(s) salt 1/4 Teaspoon(s) pepper, black 1/2 Tablespoon(s) peeled, chopped fresh galanga root 1/2 Tablespoon(s) crushed, well chopped lemongrass 1/2 Teaspoon(s) peeled, chopped shallot 1/2 Tablespoon(s) chopped skin of lime, kaffir 1/2 Tablespoon(s) (if making fish) ginger 1/4 Teaspoon(s) shrimp paste |
Directions: *Note: "large" red chilies are less spicy. 1. Remove seeds from dried chilies and soak in water for at least 10 minutes. 2. In a coffee grinder (or, if you prefer, a mortar and pestle), grind the black peppercorns and coriander seeds into a powder. 3. Transfer to a food processor and add galangal, lemongrass, garlic, shallot, kaffir lime skin, ginger, and shrimp paste, and grind until it's a smooth paste. **8 Servings yields 3 cups. |