Red Curry Paste
Recipie:
10-12 dry red chillies
1/2 inch of ginger
10-12 garlic cloves
1 small onion
1/2 tsp coriander seeds
1/2 tsp jeera seeds.
2-3 coriander roots{ meaning the green coriander stem.}
2-3 stalks of lemon grass with the outer tough leaves discarded.
1 tsp lemon rind.
1 tbsp brown sugar.
Soak the red chillies in water for 1 hour.Then take 2-3 tbsp of oil and roast the red chillies, chopped onions and chopped garlic till it is fragrant and also along with it roast the lemon grass finely chopped together with the onion mixture. When it is cooled grind it to a fine paste along with the dry roasted coriander and jeera seeds and also the brown sugar, coriander stems and salt and lemon rind.
If u r a nonvegetarian u can use 3-4 tbsp of fish sause which u will get it at any asian store. It will give u a salty taste.
The recipe for green curry is the same except u use green chillies for it.
U can store it for 3-4 months in winter and for 1-2 months during summer.
Use the amount of chillies according to your taste.
links taken from http://forumhub.com/intlfood/24556.15.24.32.html
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