RECIPES OF THAILAND

Thai Thick Curry

Ingredients

1 tbsp

2 tsp

1 tsp

2 tsp

1 tsp

12

20

2 tbsp

4 stems

12 small cloves

2 tbsp

2 tbsp

6

2 tsp

2 tsp

2 tsp

1 tsp

Coriander seeds

Cumin seeds

Black peppercorns

Shrimp paste

Ground nutmeg

Dried or fresh red chilies, chopped roughly

Red Asian shallots, chopped

Cooking oil

Lemon grass, finely chopped

Garlic, chopped

Fresh coriander roots, chopped

Fresh coriander stems, chopped

Kaffir lime leaves, chopped

Grated lime rind

Salt

Ground turmeric

Paprika

1. Place the coriander and cumin seeds in a dry frying pan and roast over medium heat for 2 to 3 minutes, shaking the pan constantly

2. Place the roasted spices and peppercorns in a mortar and pestle, and pound until finely ground

3. Wrap the shrimp paste in a small piece of foil and cook under a hot grill for 3 minutes, turning the package twice

4. Place the ground spices, shrimp paste, nutmeg and chili in a food processor and process for 5 seconds

5. Add the remaining ingredients and process for 20 seconds at a time. scraping down the sides of the processor bowl each time, until a smooth paste is formed