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Featured Cookbook
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Coconut Marinated Chicken Satay
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Red Curry Paste
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Som Tam Green Papaya Salad
Book Description
Thai cuisine has become popular around the world, but for most people, the exotic and delicious flavors are almost impossible to replicate in their own kitchens. Not any longer! With his focus on Eastern cooking for Western kitchens, Chef Nathan Hyam shows you how to create your favorite Thai dishes at home, and even adapt them to your own taste.
... (more)
New Thai Cuisine
Authors: Nathan Hyam
Date:
ISBN: 1552851850
Publisher: Whitecap Books
Paperback
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Makes 1 cup (240 ml)
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15 dried hot chili peppers
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1 (2-inch) (5cm) cube fresh galanga root
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2 stalks lemon grass
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2 tbsp. coriander seeds (30 ml)
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2 tbsp cumin seeds (30 ml)
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4 tsp. paprika (20 ml)
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1/4 tsp. turmeric (1.2 ml)
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1/4 tsp. cinnamon (1.2 ml)
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3 1/2 inch (1.2 cm) pieces lime rind, finely chopped
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6 shallots (or 1/2 onion) chopped
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5 cilantro roots, cleaned and diced (or 10 stems)
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6 cloves garlic, chopped
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1 1/2 tsp shrimp paste (7.5 ml)
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pinch salt
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1/2 red bell pepper, diced
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Remove and discard the seeds from the chili peppers (if you want a milder paste). Cover with warm water and soak for 30 minutes.
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Peel and chop the galanga. Finely slice the lemon grass, discarding the top and root.
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Roast the coriander and cumin together in a dry frying pan over medium heat until a little smoke rises from the seeds (a few minutes). Grind in a mortar and pestle, then add the paprika, turmeric, and cinnamon.
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Drain the chilies, saving the liquid. Puree the chilies with all the other ingredients in a blender or processor until a fine paste is achieved. The texture should be similar to soft peanut butter. Use the chili water to thin the paste if necessary.
More From This Book:
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Coconut Marinated Chicken Satay
-
Red Curry Paste
-
Som Tam Green Papaya Salad
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