Prep 20 mins
Cook 3 mins
I got this very delicious recipe from Simply Ming on PBS. Simply heat and cook for 10 minutes 1 cup of paste, add 4 washed chicken pieces and a diced egg plant. Cook till chicken is done. Equal parts of paste and mayonnaise makes a delicious sandwich spread. Spoon into soup. Use as accompaniment to cooked food.
- 4 -5 dried Thai chiles (or 5 fresh Serrano chiles or 2 habanina chillis)
- 2 tablespoons cumin powder
- 5 tablespoons coriander powder
- 2 tablespoons ground black peppercorns
- 2 tablespoons kosher salt
- 1 cup packed fresh cilantro, and stems
- 1 cup packed fresh basil leaf
- 1 cup packed fresh mint leaves
- 1 teaspoon ground turmeric
- 1⁄4 cup minced fresh ginger
- 1⁄3 cup minced garlic
- 1 lemongrass, bulb white part only
- 2 limes, rinds grated
- 1⁄2 cup fresh lime juice
- 1⁄2 cup Thai fish sauce (nam pla)
- 1 cup medium shallot, sliced
- 2 cups asian peanut oil (or canola oil or extra virgin olive oil)
- Blend all ingredients till smooth.
- Store in fridge.
So I brought my Simply Ming cookbook to the grocery store in anticipation of making this curry. And I lost it! I will order a new one but I have all the stuff so I surfed the net in hopes of finding the recipe. This is close. The original recipe calls for 4 to 5 Thai chiles (not 45) and coriander and cumin seeds. You have to dry cook the spices together then grind them up. Finally blanch the cilantro, basil and mint so the green color is retained. Aside from that it is the same. And believe me it is excellent!!! I marinate salmon for a couple hours then grill. Truly delicious. My 11 year old son even loves it.