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This is easy to make. Make lots and freeze it for future use. If
you're not a fan of pounding you can use a food processor. Just don't
overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) Place
the cumin and coriander seeds in a pan, without adding any oil. Dry-fry
them, stirring, for 1-2 minutes until they are aromatic and slightly
browned. Pound them with the remaining ingredients to produce a fine paste.
Ingredients
Directions
Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat put the shallots, garlic, galangal, lemon grass,
cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes,
then grind into a powder (with mortar and pestle). Into a blender,
put the rest of the ingredients except the shrimp paste and blend to
mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander
seed-cumin seed mixture and the shrimp paste and blend again to
obtain 1/2 cup of a fine-textured paste. This can be stored in a
glass jar in the refrigerator for about 3-4 months. This recipe from:
The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
Thai Red Curry Paste
Ingredients
OR
Directions
Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Separate the seeds & discard them.
Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use.
* If using dried galanga, soak in cold water for 15 minutes.
Makes 1/2 cup.
Ingredients
1 ts Cumin seeds
1 ts Coriander seeds
8 Dried chilies
1/2 ts Ground cinnamon
1 ts Salt
1/2 ts Ground cloves
1 tb Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Yellow curry powder
Directions
Place the cumin and coriander seeds in a pan without adding any oil. Dry fry
them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma.
Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a
fine paste which goes well with beef and pork.
Hanglay Curry Paste
Description
This is a Northern Thai/Burmese style of curry paste
Toast the coriander and cumin seeds until fragrant, and grate. Combine allthe curry paste ingredients and process to a fine paste.
Will keep 3-4 weeks in a well stoppered container, or may be frozen (Isuggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).
Penang Curry Paste
Penaeng is a dry curry, probably originating in Malaysia.
Mix together to a fine paste in a food processor.
It is better to make it milder than use less than 2 tablespoons of paste in a curry, but I do not recomend using less than 10 chilis.
You can keep this paste in a well stoppered bottle in a cool place for 3-4 weeks. Alternatively it can be frozen and kept for 3-4 months. I recomend freezing it in an ice-cube tray to form known quantities for subsequent use.
Prik Naam Plaa: Fish sauce made with sliced chilies and sometimes, lime juice.
This sauce goes with any dish. Sort of like a universal sauce. Fish sauce is fishy and salty tasting. Used instead of salt, it is made from fermented fish, water, peppers and salt. For those who can't tolerate the spiciness of prik kii noo (mouse shit peppers), only the fish sauce will be offered.
Nam Jim Kiga
Sautée the chilis, shallots and garlic in a little hot oil.
After cooling purée the mixture in a food processor of mortar and pestle.
If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
Cilantro Pesto
Yield: 6 servings
Rahk Pahk Chee-Gratiem-Prik Thai
Ingredients
1 ts whole white or black peppercorns
2 tb Coarsely chopped fresh Cilantro roots or leaves
2 tb Coarsely chopped garlic
Method
Using a mortar and pestle or a spice grinder, crush
or grind the peppercorns to a fine powder. Combine the pepper,
cilantro roots and garlic; work the three ingredients into a fairly
smooth paste in the mortar or in a small blender or food processor.
If you use a blender or food processor, you may need to add a little
vegetable oil or water to ease the grinding. Make about 1/4 cup.
For an industrial strength batch use 1 tb peppercorns, 1/2 cup
cilantro roots and 1/2 cup garlic. To store the pesto for later use,
put in a glass jar, pour a little oil onto the surface to cover it
and seal tightly. It will keep nicely for about 1 week in the
refrigerator.
Nam Jim Seua
Rong Hai
(Tiger Tears Sauce)
Description
This sauce has several regional variations, and this recipe is for the Korat version
The two most important variations are: (a) it can be made with a mixture of fresh chopped chilis and powdered chilis, and (b) it can be made with lime juice instead of tamarind juice.
Method
First in a medium hot wok or skillet, toast 3-4 tablespoons of uncooked long grain rice until golden, then cool, and grind to a coarse powder in a mortar and pestle, food processor or spice mill. This powder is known as khao koor. Any excess will keep indefinately in a well stoppered container.
Grind dried red chilis to a fine powder, first breaking them, and shaking out and discarding any loose seeds. You will need about a cup of powdered chili (or reduce the other quantities accordingly).
Add about 1 tablespoon of khao koor to the chilis, and then add tamarind juice and fish sauce, in the proportion of three parts tamarind juice to one part fish sauce, stirring until the mixture forms a thin paste of the consistency of tomato ketchup.
Add a little palm sugar to your personal taste.
The sauce will keep for 3-4 weeks in a well stoppered container in a
refrigerator.
Nam Prik Kapi
This is the staple dipping sauce eaten with almost anything, and almost universally added to the table setting of any but the most casual dinner. It is as much a signature dish of Thai cuisine as the more familiar (in the west) pad Thai and is traditionally the one dish, other than desserts, cooked by the 'mistress' of the house, as opposed to the servants (if ya' have money!), and is often extremely intricate in its preparation. There are probably as many recipes as there are Thai people, and this is but one example.
The eggplants used - makheua phuang - are very small; the size of green garden peas, and are often added to curries as a crisp morsel that pops in the mouth. You could substitute the golf ball sized makheua pro, but the best alternative to the real thing is probably to omit them.
Method
In a wok, lightly fry the shrimp paste until aromatic.
Crush all the ingredients in a mortar and pestle or food processor, except
the makheua phuang which is coarsely chopped and added to the paste after mixing
Northern Thai Tomato-&-Meat Sauce
Yield: 4 servings
(Nam Prik Ong)
Description
Not unlike a That version of spaghetti sauce, this is from the
regional cuisine of north Thailand. Note: Dried shrimp and shrimp
paste give off a strong aroma during cooking, but the flavor mellows.
Ingredients
1/4 lb Pork tenderloin
1 ts Minced fresh lemon grass
2 ts Vegetable oil
1 lb Ripe plum tomatoes, chopped
1 tb Minced garlic (3 cloves)
1 lg Shallot, minced
1/2 c Defatted chicken stock or water
2 Serrano chilies, with seeds, chopped
1 tb Fish sauce
1 ts Tiny dried shrimp, minced,-or 1/2 tsp. shrimp paste
1 ts Sugar
Method
Place pork in a food processor and using an on/off motion, process
until it is ground. Alternatively, chop pork with a sharp knife. Set
aside.
In a heavy, medium-sized saucepan, heat oil over medium high heat. Add garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Add the pork and stir-fry for about 1 minute, or until browned. Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high. Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened. Serve with sticky rice.
Serves 4 as a main dish or 6 in combination with other dishes.
64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL.
Peanut Sauce
Yield: 1 servings
Naam Jeem Satay
Description
This richly flavored sauce is usually served with satays.
Ingredients
1 3/4 c Coconut Milk
3 tb Sugar
2 tb Red Curry Paste
1 c Ground Roasted Peanuts
1/4 c Fish Sauce (Naam Plaa)
Method
Combine all the ingredients in a medium saucepan and simmer for
15 minutes, stirring constantly. Makes 2-1/2 cups.
From: Thailand The Beautiful Cookbook.
Sweet And Sour (And Hot!) Fish Sauce
Yield: 6 servings
( Prik Naam Plaa )
Description
This is a sauce for sweetening/salting/spicing-up any dish being eaten
Ingredients
4 md Clove Garlic, Finely Chopped
1/4 c Fish Sauce (Naam Plaa)
1 tb Hot Red Chili Or Cayenne Pepper Flakes, Crushed**
1/2 c White Sugar
1 c Warm Water
6 tb Fresh Lime Juice
**To make it authentic, you should use Thai Prik Kii Nuu (Mouse Shit Peppers)
Yield: 1 3/4 Cups Of Sauce
Method
Combine all the ingredients in a small bowl and stir well.
Serve at room temperature.
Sweet Hot Garlic Sauce - Naam Jeem Gratiem
Yield: 1 servings
Ingredients
1 c Sugar
2 tb Finely Minced Garlic
1/2 c Water
1 ts Salt
1/2 c White Vinegar
1 tb Garlic Chili Sauce
Method
In a small, heavy saucepan, combine the sugar, water, vinegar, garlic
and salt. Bring to a rolling boil over medium heat. Stir to
dissolve the sugar and salt and reduce the heat to low.
Simmer until
the liquid reduces slightly and thickens to a light syrup. Remove
from the heat and stir in the garlic chili sauce.
Cool to room
temperature before serving. Transfer the cooled sauce to a tightly
sealed jar and store at room temperature for 2 to 3 days. Makes
about 1-1/2 cups.
Green Mango Dip - Nam Prik Ma-Muang
Yield: 1 servings
Description
A good dip with seafood and fish, fresh vegetables, and boiled eggs.
Ingredients
8 oz Shredded Green Mango
1/4 c Fish Sauce (Naam Plaa)
6 Cloves Garlic, Minced
2 tb Lime Juice
2 tb Shrimp Paste
2 tb Sugar
Method
Place the shredded mango, garlic and shrimp paste in a mortar and
gently mash with the pestle so that the mango is bruised but is still
in shreds. Add the remaining ingredients and stir to combine. Remove
to a serving bowl and use as a dip for grilled meats or fresh
vegetables. Makes 2 cups.
Thai Sweet Chili Sauce
Yield: 8 servings
Ingredients
1/2 c Rice vinegar
1/2 ts Minced serrano chili
1/4 c Sugar
1/2 ts Ground red chili paste
2 tb Plum sauce
1/2 ts Sweet paprika
1 tb Thai fish sauce 1/2 ts Salt
1 tb Fresh lime or lemon juice
1/2 ts All-purpose flour
2 ts Tomato paste
1 tb Water; *mixed into flour
1 ts Minced garlic
Method
Combine all ingredients and 1/2 c water in a small saucepan, and
bring to a boil. Reduce heat and simmer for 4 minutes. Let cool.
Will keep in refrigerator for 3 days.
Chilis in Oil
Yield: 1 serving
(Nam Prik Pow)
Ingredients
4 tb Oil
3 tb Finely chopped garlic
2 tb Sugar
3 tb Finely chopped shallots
1 ts Salt
3 lg Dry red chilis; deseeded -- coarsely chopped
Method
Heat the oil, fry the garlic until golden brown, removve with a
slotted spoon and set aside. In the same oil fry the shallots until
crispy, remove and set aside.
Fry the chilis until they darken,
remove and place in a mortar with the shallot and garlic. Pound
together. Reheat the oil, add the paste and warm through. Add the
sugar and salt and mix well to give a thick black/red sauce.
Hell Dipping Sauce
Yield: 1 serving
Nam Prik Na-Rok
Description
Because it keeps well, this sauce was traditionally used by travelers.
Ingredients
2 c Oil For Deep-Frying
1/2 c Unpeeled Whole Shallots
2 lb Freshwater Fish Fillets
2 tb Shrimp Paste
1 c Dried Green Thai Chili Peppers (Prik Kii Nuu)
1/4 c Fish Sauce (Naam Plaa)
3 tb Palm Sugar
1/2 c Unpeeled Garlic Cloves
Method
Heat the oil in a large skillet to 375øF. Deep-fry the fish
fillets until very crispy and golden brown.
Charcoal-broil/grill the chilies, garlic and shallots until their
outsides are charred. Remove the garlic and shallot skins.
Place the fried fish, chilies, garlic and shallots in a mortar and
mash with the pestle until smooth, or use the blender.
Place the shrimp paste, fish sauce and palm sugar in a small saucepan
and cook for about 15 minutes on medium-high heat, so that the
mixture is reduced to a paste.
Thoroughly combine the mashed ingredients with the reduced sauce
ingredients. Store in a jar with a tight-fitting lid and use as a
dipping sauce or for cooking
.
Chili and Tomato Dip
(Naam Prik Nuum)
Yield: 1 serving
Ingredients
2 Medium-sized ripe tomatoes
2 lg Banana chilies or New Mexican or Yellow Wax hot peppers
1 tb Chopped fresh cilantro
2 tb Fish sauce
3 lg Shallots, peeled and halved
1 tb Fresh lime juice
5 Cloves garlic, peeled
Method
Serve as a dip with raw vegetables or as a condiment. If the chilies
are very hot, you may want to de-seed them. Dry-frying, a method of
roasting, is simply frying without fat.
Heat a large, heavy skillet over high heat. Add whole chilies and
dry-fry for about 4 minutes, pressing down with a wooden spoon and
turning occasionally. Add shallots and garlic to the skillet and
continue to dry-fry, turning occasionally. for about 5 minutes, or
until the chili skins are blackened.
Transfer the mixture to a bowl
and cool. Add tomatoes to the skillet and dry-fry for about 5
minutes, turning occasionally, or until the skins are blackened. Let
cool.
Remove stems from the chilies and cut in half lengthwise. (Do not
remove skins.) Remove seeds if you prefer less heat. Core the
tomatoes and cut into quarters. (Do not remove skins.) Place chilies,
tomatoes, shallots and garlic in a food processor and, pulsing,
process until the mixture is coarsely chopped and salsa-like in
texture (not pureed). Alternatively, chop vegetables finely with a
knife.
Transfer the mixture to a small bowl and stir in cilantro,
fish sauce and lime juice. (The dip can be prepared up to 3 days
ahead and stored, covered, in the refrigerator.)
Makes 1 1/4 cups.
7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12
MG SODIUM; 0 MG CHOLESTEROL.
Naam Jeem Kanom Jeeb
(Dumpling Sauce)
Ingredients
2 tbsp light soy sauce (see aew sai)
2 tbsp dark sweet soy sauce (see aew dum) or Chinese Hoisin Sauce
1 tbsp white vinegar
1/4 tsp (or to taste) chopped fresh chilies
1/4 tsp salt
Method
Combine all the ingredients and blend well. Serve with Thai (Kanom Jeeb) or Chinese
dumplings. Referigerate any remaining portion in a tightly covered glass jar. It will keep
for a long time.
