Seriously Asian: Thai Curries, Part Two: Red And Green

2 faves
More from this source
Serious Eats

Comments

Add a comment

Ingredients

1 cup shallots, peeled and roughly chopped

8 cloves garlic, peeled and roughly chopped

3 tablespoons galangal, finely chopped

1 tablespoon shrimp paste

2 lemongrass stalks, finely chopped

1 1/2 tablespoons ground cumin

1 1/2 tablespoons ground coriander

Approximately 20 green bird's eye chilies

1 thin slice kaffir lime peel, about 1 1/2 inches by and 1/2 inches, finely chopped

1 tablespoon ground white pepper

1/2 teaspoon sea salt

4 cilantro roots, chopped, or 12 cilantro stalks with some leaves attached

You might also like

Seriously Asian: Thai Curries, Part One: Lobste...
Serious Eats
Seriously Asian: Thai Curries, Part Three
Serious Eats
Thai Green Curry with Spring Vegetables
Cookie and Kate
Thai Curried Butternut Squash Soup
Cookie and Kate
Green Curry With Chicken
David Lebovitz
Thai Red Curry Coconut Soup With Vegetables
Running With Tweezers
Prawn Massaman Curry
BBC Good Food
Eggplant Green Curry
Simply Recipes
Thai Red Fish Curry
Donal Skehan
Red Kidney Bean Curry
smitten kitchen