I always prefer to make my own pastes and sauces rather than purchase the pre-prepared versions. I made this spicy paste in preparation for a Thai inspired Massaman Curry with Paneer cheese, which I will be sharing with my readers soon. This sauce with keep in the fridge for a few weeks in a sealed jar and can be used in a variety of Thai curries or even tossed into Indian dishes. Consider using it as a base for a potato dish or any combination of vegetables. Massaman PasteAnother spicy paste recipe from Lisa's Vegetarian Kitchen you will be sure to enjoy:
10 - 12 dried red chilies, roughly chopped
1 1/2 teaspoons of coriander seeds
1 teaspoon of ground cumin
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
2 star anise
1 teaspoon of ground cardamom
1 teaspoon of freshly cracked peppercorns
4 medium shallots, roughly chopped
2 inch piece of lemon grass, chopped
1/2 inch piece of galangal (or ginger), chopped
3 - 4 kaffir leaves, chopped (or 2 teaspoons of lemon zest)
1 teaspoon of sea salt
In a large mortar and pestle or a food processor, blend the ingredients together until a soft paste is formed.
Red Chili and Vinegar Paste
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by Vasily GrossmanAudio Accompaniment: 6 Suites For Solo Cello Bwv100
by Johann Sebastian Bach
6 comments:
I am new to making Thai curries, so have depended on store-bought pastes. This looks so simple that I may try it myself---I love massaman curry so much! I like that you put substitutions in this, because I can't find lime leaves anywhere! Could I please request panang curry paste, if you haven't done that one yet (I have yet to search).
That's gorgeous. Fresh kaffir lime is hard to find in these parts, but I do have jarred leaves that aren't half bad.
I really prefer homemade stuff rather than those I buy from the groceries. Sometimes, they taste different.
I have always wanted to make Thai sauces on my own, this sounds like a great place to start !
I only wish lemon grass and kaffir leaves are more easy to find here so I could make this anytime...:-)
Oooh, such a gorgeously flavorful recipe! Now I have an excuse to order those kaffir leaves I saw online... :-)
I learn so much from your recipes. Thanks for this one.
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