Ingredients
3 each dried chilies
3 tbsp chopped shallots
1 tbsp chopped garlic
1 tsp chopped ginger
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp chopped lemon grass
1 tsp shrimp paste
1 tsp salt
2 tsp curry powder
Directions
Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat, put the shallots, garlic, ginger, coriander seeds and
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 and blend to mix well. Add the
shallot-garlic-ginger-coriander seed-cumin seed mixture and blend
again to obtain about 1/2 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 Ka-Ri (Yellow Curry Paste) Et Recipe brought to you by Recipe Ideas
Categories: Thai
The History of Recipes
We can follow the history of written recipes far back into ancient history, certainly as far back as early Egypt, and maybe even further. Interesting though that is, mostly, these old cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs made use of many spices, including some familiar names such as thyme, mint and dill. For the decades that followed, the rich and powerful families of the West competed with each other to serve the most extravagent meals, and because of this chefs and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery books were in high demand, mostly as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Nam Phrik Kaeng Ka Ri (Yellow Curry Paste) Et recipe.
