Ingredients
3 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) Recipe brought to you by Recipe Ideas
Categories: Thai
The History of Recipes
It is actually possible to track the history of recipes far back into the far past, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which describe 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 anyone who drank it feel exhilarated and blissful. Moving on, we find some interesting books published in the 1300s - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals prepared for the rich and wealthy people of those days. During the following few centuries, the families of Europe strove to offer the most extravagent banquests, and as a consequence, chefs and their recipes were highly sought after. However, it was during the 1800s that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down popular recipes of the day. By the advent of the 1900s, cookbooks were greatly in demand as a result of more people being able to read, increased leisure time and being a little richer. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Nam Phrik Kaeng Ka Ri (Yellow Curry Paste) recipe.
