«Ловушка сыроеда для термообработанной еды». Часть третья (продолжение)

Green Vegetable Curry
(Gaeng paak Keow Waan)
Ingredients

1 cup coconut milk
2 tablespoons Maggi sauce
1 tablespoon nam tanpaep (palm sugar)
1 tablespoon kratiem (garlic), minced
1 tablespoon phrik ki nu (green Thai mouse-shit chillies), finely sliced
1 tablespoon kha (galangal), grated (Lemon-grass is okay, too)
1 tablespoon bai chi (coriander/cilantro), finelychopped
1 tablespoon nam manao (lime juice)
1 tablespoon bai manglaek(sweet basil), finely chopped
1 tablespoon prikthai ong (green peppercorns)
1 tablespoon nam phrik pow (roasted chillies in soybean oil)
2 bai makrut (kaffir lime leaves), shredded, or half a teaspoon lime zest
freshly ground prikthai (black pepper) to taste.

Kaeng Kiao Wan

This is a paste for a green curry, and the 'wan' indicates that it should be slightly sweet as well as hot.

ingredients:
1 cup of prik ki nu (green birdseye chilis)
5 tablespoons lemon grass, finely sliced
10 tablespoons of shallots (purple onions), chopped
10 tablespoons of garlic, minced
5 tablespoons of galangal (kha) grated
5 tablespoons of coriander/cilantro root, chopped
2 tablespoons of coriander seed
1 tablespoon of cumin seed
1 tablespoon of freshly ground black pepper
2 tablespoons of shredded bai makroot (lime leaves)
4 tablespoons of kapi (fermented shrimp paste)
1 tablespoon of palm sugar

Ingredients
3 small onions
4 pieces of garlic
1 dl herb broth
4 dl coconut milk
2 teaspoons red curry paste
3 teaspoons coconut paste (santen)
500 gr tofu
500 gr mixed vegetables (mushrooms, mangetouts, zuchinni or whatever).

Thai Masaman Curry Paste

Ingredients
3 ea Dried chilies
3 tb Chopped shallots
2 tb Chopped garlic
1 t Chopped galangal
1 1/4 tb Chopped lemon grass
2 ea Cloves
1 tb Coriander seeds
1 t Cumin seeds
5 ea Peppercorns
1 t Shrimp paste
1 t Salt

Thai Red Curry Paste

Ingredients
6 ea Dried red chilies
1 ea Fresh lemon grass
OR
1 ts Dried lemon grass
5 ea Garlic cloves, peeled
3 md Shallots, peeled
1 ts Kaffir lime zest OR Lemon zest
1 ts Galanga, fresh or dried*

Thai Yellow Curry Paste

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

Hanglay Curry Paste Description
This is a Northern Thai/Burmese style of curry paste

Ingredients
3 tablespoons of very thinly sliced lemon grass
3 tablespoons of palm sugar
1 tablespoon thick soy sauce
2 tablespoons of garlic, minced
2 tablespoons dried red Thai chile peppers, crumbled
2 tablespoons of shallots (small red or purple onions), thinly sliced
1 tablespoon ginger, grated
1 tablespoon shrimp paste
1 tablespoon coriander seed
1 tablespoon cumin seed
pinch turmeric powder
quarter cup fish sauce
1 tablespoon tamarind concentrate mixed with 3 tablespoons water

Penang Curry Paste Description
Penang is a dry curry, probably originating in Malaysia.

Ingredients
25-30 dried red chillis: shake them to discard the excess seeds.
2 tablespoons hom daeng (shallots/purple onions), chopped
2 tablespoons kratiem (garlic), chopped
2 tablespoons of takhrai (lemon grass), very finely sliced
2 tablespoons of chopped coriander/cilantro root
2 tablespoons of chopped freshly roasted peanuts.
1 tablespoon grated kha (galangal - use ginger if you can't find galangal)
1 teaspoon of toasted coriander seeds
1 tablespoon kapi (shrimp paste)