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
Experts have proved the existence of recipes back into the distant past, at least as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, sadly, these early recipes were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics are a few ancient tablets in ancient Sumerian which recount 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 drinkers feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs used many herbs and spices, including a few you will know for example thyme, mint and parsley. As our culinary historical trip moves on a few more years there are two interesting books published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that is served today, but rather recipes for the types of food on the tables of the rich people of those days. In the fifteenth century, the Crusaders brought back many foods and spices from Arab countries, including spices such as rosemary and coriander. These new spices and herbs created an explosion in books on cooking, the majority of which are now in private libraries. Over the following few hundred years, the powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections were much in demand. Even so, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes common in their social group. By the arrival of the 20th century, recipe publications were in high demand, as a result of more people being able to read, increased leisure time and having more disposable income. The introduction of television brought us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Nam Phrik Kaeng Ka Ri (Yellow Curry Paste) recipe.
