Red Curry Paste - Phase 1
I posted this recipe in a discussion about Thai Food in FAQ.
Here is the recipe to make Red Curry Paste. You could use this to season chicken or other meats and dry cook it without coconut milk. Thai Chicken salad is really nice. You use a thai paste to season the chicken (check the fat and carbo contents or make your own like the recipe given) and cook it then serve it on a bed of lettuce and perhaps some chopped spring onions. You are meant to add other things like satay sauce or crispy noodles but chopped nuts will give it the satay flavour while being OP.
Makes 8 tablespoons, 1/2 pint (275 ml)
4 medium red chillies
4 level teaspoons coriander seeds
2 level teaspoons cumin seeds
4 stems lemon grass, trimmed and chopped
2 level teaspoons grated fresh ginger
6 cloves garlic
grated zest and juice 2 limes
2 level dessertspoons hot paprika
Heat a medium frying pan to a medium heat and dry roast the cumin and coriander seeds for about five minutes. Crush them in a mortar to bring out the flavour (or use the back of a knife). Remove and discard the seeds from the chillies. Put all the ingredients in a food processor and whiz them to a coarse paste. You can use it fresh or freeze them (2-tablespoon portions). It will keep for 2 months.
You could use powdered cumin and coriander powder but you won't get the same flavour or fragrance.
Another option is to make your own satay sauce out of peanut butter, soy sauce and chilli powder and marinade or baste lean steak or boneless chicken breast with it. Put them on skewers and pop under the grill. Serve with a salad.