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5 klein | Dried red chilies with |
| Their seeds, broken into |
| Small pieces Or |
1 Teelöffel | cayenne pepper |
1 Teelöffel | Heaping whole black |
| Peppercorns Or |
1 Teelöffel | black pepper ground |
1 Esslöffel | Heaping whole coriander |
| Seeds Or |
1 Esslöffel | coriander ground |
1 Teelöffel | Heaping whole caraway |
| Seeds Or |
1 Teelöffel | Ground caraway |
1/2 | Lemon's zest, minced |
2 | Inch piece ginger root, |
| Peeled and minced |
80 Milliliter | Garlic, peeled and minced |
4 | Shallots, peeled and Minced |
1 Teelöffel | anchovy paste |
6 | Sprigs coriander, finely Chopped |
1 Teelöffel | salt |
3 Esslöffel | vegetable oil |
Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator. Makes approximately 8 ounces.
this curry paste still carries the true flavor of Thailand. Use it in
Thai curries unless otherwise specified. A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a meatloaf mixture or meat balls, transforms them into something that is rather exotic, and when combined with peanut butter and coconut milk, it makes a tangy and aromatic sauce for Thai-style satays.
Use whole spices whenever possible. Anchovy fillets may be substituted for the anchovy paste. Shallots are preferable to onions;
if not available, use an equal amount of a red onion.
Recipe: Chuck Ozburn in Pok, New York
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