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Thai cooking school

We're sorry that due to a technical problem there was no September recipe of the month. We are pleased however to present here, one of Thai cuisine's lesser known curries, one taught in our 12 day Training for Professionals program. In next month's recipe we'll show you how to use it in a dish.

Recipe of the Month for October 2007

chu chee curry paste

Chu Chee Curry Paste
Ingredients
Quantity

large dried red chili

1
chili

dried red hot chilies

6

chopped fresh galangal
1 tsp.

chopped fresh lemon grass
1 tbsp

fresh turmeric or 1 tsp. turmeric powder
1/2 tsp

aromatic ginger (krachai) optional
1/2 tsp
chili

shallots finely chopped
1 tbsp
chili

garlic chopped finely

1 tbsp
chili

shrimp paste
1 tsp
chili

tsp. salt
1/4 tsp

Preparation

1) Cut the large dried chili into small pieces with a scissors, and soak the pieces in warm water until soft about 5 minutes. Let drain until dry.
2) Put the softened chili pieces, dried red hot chilies and salt in a mortar and pound until smooth.
3) Add the galangal, lemongrass, turmeric, aromatic ginger and pound again until smooth.
4) Add the garlic and shallots and pound again until smooth.
5) Add the shrimp paste and mix well.

 

Missing an ingredient? You can order from us online at www.sitca.net. We ship worldwide.

Copyright © 2007 SITCA. All Rights Reserved

 


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SITCA | 46/6 Moo 3 Chaweng Beach | Koh Samui | Suratthani | 84320 | Thailand