How To Blend Spices
Thai Red Curry Blend
Unlike the other blends, which are made solely of roasted and unroasted spices, this recipe requires no roasting and yields a flavor-packed paste that is the key to authentic Thai curries.
1 teaspoon Ceylon black pepper
6 dried red chilies (available in the Mexican food section of most grocery stores)
1 medium onion, chopped
2 tablespoons chopped cilantro
1 teaspoon salt
2 teaspoons grated lemon rind or fresh kaffir leaves (in Asian Markets)
2 tablespoons vegetable or canola oil
1 teaspoon turmeric
2 1/2 teaspoons paprika
1 tablespoon chopped garlic
- Finely grind black peppercorns in spice mill.
- Combine pepper and all remaining ingredients in blender or food processor; blend until smooth paste forms, scraping down sides periodically and adding 1 to 2 tablespoons water as needed if mixture seems too dry, about 2 to 3 minutes.
- Transfer curry to glass jar with airtight lid and refrigerate up to 1 week.
Thai Shrimp in Red Curry Sauce
Made with Red Curry Blend
With its miles of coast and bounty of seafood, Thai cuisine offers an extensive collection of irresistible shrimp dishes like this one, made from signature Thai ingredients.
1 teaspoon dried lemon grass
1 16-ounce can coconut milk
1 tablespoons nam pla (also called fish sauce — available in Asian markets)
1 fresh red Thai chili (available in Asian markets)
2 tablespoons Thai Red Curry Blend (see recipe)
1 pound large raw shrimp, peeled and deveined
- Suspend lemon grass in 2 tablespoons hot water in small bowl and let stand 10 minutes to release flavor.
- Combine coconut milk, nam pla, chili, Thai Red Curry Blend and lemon grass mixture in medium saucepan.
- Simmer 10 minutes, stirring occasionally.
- Add shrimp and cook uncovered until pink and just cooked through, about 4 to 5 minutes. Serve.
Partner with steamed white rice or Asian noodles; then add refreshing Thai iced tea for a palate-pleasing journey to the East.