13 each small dried chilies
2 tbsp chopped shallots
4 tbsp chopped garlic
1 tbsp chopped galangal
2 tbsp chopped lemon grass
2 tsp chopped kaffir lime rind
1 tbsp chopped coriander root
20 each peppercorns
1 tsp shrimp paste
1 tbsp coriander seed
1 tsp cumin seed
Directions
Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat, put the coriander seeds and cumin seeds and dry fry
for about 5 minutes, then grind into a powder. Into a blender, put
the rest of the ingredients except the shrimp paste and blend to mix
well. Then add the coriander seed-cumin seed mixture and the shrimp
paste and blend again to obtain about 3/4 cup of a fine-textured
paste. This can be stored in a glass jar in the refrigerator for
about 3-4 months. Recipe from: The Elegant Taste of Thailand, by
Sisamon Kongpan & Pinyo Srisawat.
Servings: 1 servings
Nam Phrik Kaeng Daeng (Red Curry Paste) Ett Recipe brought to you by Recipe Ideas
Categories: Thai
The History of Recipes
We are able to track the history of written recipes far back into ancient history, in truth as far as ancient Egypt, and potentially, even further back. Having said that, sadly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Additionally, he tells us how the Romans were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and dill. As we move on, there were two interesting cookery books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that appears on menues today, but instead recipes for the types of meals on the menus of the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new foods and spices prompted a surge in manuscripts on food, some of which are now in private libraries. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Nam Phrik Kaeng Daeng (Red Curry Paste) Ett recipe.
