Ingredients :
213gm can pink salmon, drained
2 tbsp chopped fresh coriander
1 tsp finely chopped lemon grass
1 small red chili, chopped
1 egg yolk
1/2 cup stale breadcrumbs
juice of 1/2 lime
packaged breadcrumbs for coating
Method :
Mix together all the above ingredients except the packaged breadcrumbs. Shape into small patties and roll in breadcrumbs. Refrigerate for 30 minutes. Fry fish cakes in a little oil until golden brown and serve with pineapple salsa.
Serves 2
bangkokcooking.com
Ingredients :
1 clove garlic, chopped
1 small shallot, chopped
6 coriander sprigs, stalks finely chopped
175 g cooked crab meat
115 g lean pork, very finely chopped and cooked
1 egg, beaten
1 tablespoon coconut cream
2 teaspoons fish sauce
1 fresh red chili, seeded and cut into fine strips
freshly ground black pepper
Method :
Serves 4
Crab shells may be used instead of dishes for cooking.
bangkokcooking.com
Ingredients :
4 eggs, beaten
2 spring onions, thinly sliced
85 g cooked peeled prawns, finely chopped
1 red chili, seeded and thinly sliced
1 tablespoon chopped coriander leaves
70 ml coconut milk
2 teaspoon fish sauce
freshly ground black pepper
coriander sprigs and red chili rings, to garnish
Method :
Serves 2-4
4 large, chicken wings
55 g cooked peeled prawns, chopped
3 spring onions, finely chopped
2 large cloves garlic, chopped
3 coriander roots, chopped
2 tablespoons fish sauce
lean pork, finely minced
freshly ground black pepper
rice flour for coating
lettuce leaves, to garnish
Thai Dipping Sauce, to serve
freshly ground black pepper
vegetable oil for deep frying
Method :
Serves 4
bangkokcooking.com
Ingredients :
55 g shredded fresh coconut
6 tablespoons chopped coriander leaves
1 fresh green chili, seeded and finely chopped
4 courgettes, each weighing about 225 g
5 tablespoons vegetable oil
2 tablespoons lime juice
1 teaspoon crushed palm sugar
freshly ground black pepper
few drops fish sauce
Method :
Serves 4-6
bangkokcooking.com
4 large egg, at room temperature
4 tablespoons minced cooked pork
4 tablespoons finely chopped peeled prawns
1 teaspoon fish sauce
1 clove garlic, chopped
2 tablespoons chopped coriander leaves
finely ground black pepper
lettuce leaves, to serve
coriander sprigs, to garnish
Method :
Serves 4
bangkokcooking.com
Ingredients :
2 tbsp oil
4 spring onions, chopped
1 onion, chopped
1 clove garlic, crushed
250g pork or chicken mince
1 tbsp Thai flavor base
1 cup mashed potato
4 sheets ready-rolled frozen puff pastry, thawed
oil, for frying
Method :
Heat the oil in a frying pan. Add the spring onions, onion and garlic and cook for 2-3 minutes or until the onion is tender. Add the mince and brown well for 4-5 minutes, breaking up with a spoon as it cooks. Stir in the flavor base and mashed potato and stir for 1 minute. Remove from heat and cool. Cut each sheet of pastry into 9 even squares. Place teaspoonful of the mixture in the centre of each piece of pastry. Fold the pastry over to form a triangle. Seal well by pressing the edges with a fork. Heat 2-3 cm oil in a large frying pan; add the pastries, in batches, and fry for 2 minutes each side until golden and puffy. Drainw ell on paper towels. Good with sweet chili sauce.
Note : If Thai flavor base is unavailable, add chopped lemon grass, coriander, chili and a dash of fish sauce to the filling instead.
Makes 36.
4 fresh red chilies, seeded and sliced
2 cloves garlic, chopped
5 shallots, finely sliced
2 teaspoons crushed palm sugar
115 ml coconut cream
2 teaspoons fish sauce
1 tablespoon tamarind water
4 boneless chicken breasts
Thai holy basil leaves or coriander leaves, to garnish
Method :
Using a pestle and mortar or small blender, pound or blend chilies, garlic and shallots to a paste.
Work in sugar, then stir in coconut cream, fish sauce and tamarind water.
Using the point of a sharp knife, cut 4 slashes in chicken breast.
Place chicken in a shallow dish and pour over spice mixture.
Turn to coat, cover dish and set aside for 1 hour.
Preheat grill.
Place chicken on a piece of aluminum foil and grill for about 4 minutes a side, basting occasionally, until cooked through.
Garnish with basil or coriander leaves.
Serves 4
Ingredients :
6 whole red chili peppers
1 tbsp chopped galangal
10 white peppercorns, crushed
1 tbsp chopped garlic
2 tsp coriander seeds
1 tbsp blachan
1 tbsp chopped coriander (cilantro) root
2 stalks lemon grass
a little water
4 tbsp vegetable oil
12 chicken thigh fillets (tenderloins) (875g)
300ml water
2 tbsp fish sauce
8 kaffir lime leaves, torn
salt to taste
1 tbsp sliced spring onion (scallion)
Method :
Combine the chili peppers, galangal, white peppercorns, garlic, coriander seeds, blachan, coriander root and 1 stalk of the lemon grass in a blender or food processor. Add just enough water to make a paste and blend or process until smooth. Heat the vegetable oil in a saucepan over a medium heat. Add the paste and saut� for 1-2 minutes. Add the chicken pieces and stir fry for 5-8 minutes, until the chicken is well coated with the paste. Now add the water and fish sauce. Cook for 15-20 minutes, until the chicken is done. Add the remaining lemon grass and Kaffir lime leaves. Check the seasoning and add salt if necessary. Serve hot, garnished with the spring onion.
This Robust, medium spiced dish is from northern Thailand. The addition of lemon grass and Kaffir lime leaves towards the end of the cooking imparts a vigorous flavor. Though best served with rice, it also goes well with crusty bread.
Serves 4 - 6
bangkokcooking.com
Ingredients :
8 black peppercorns, cracked
6 coriander roots, finely chopped
4.5 cm piece galangal, thinly sliced
2 fresh green chilies, seeded and thinly sliced
550 ml coconut milk
4 kaffir lime leaves, shredded
1 chicken, cut into 8 pieces
1 tablespoon fish sauce
3 tablespoons lime juice
3 tablespoons chopped coriander leaves
grated zest 1 kaffir lime
Method :
Using a pestle and mortar or small blender, pound or mix together peppercorns, coriander roots and galangal. In a wok, briefly heat peppercorn mixture, stirring, then stir in chilies, coconut milk, lime zest and leaves. Heat to just simmering point and add chicken portions. Adjust heat so liquid is barely moving, then cook gently for about 40-45 minutes until chicken is very tender and liquid reduced. Stir in fish sauce and lime juice. Scatter coriander leaves over chicken and serve.
Serves 6-8
2 tablespoons vegetable oil
2 cloves garlic, chopped
350 g boneless, skinless chicken breast, chopped
1 small onion, finely chopped
3 fresh chilies, seeded and thinly sliced
20 Thai holy basil leaves
1 tablespoon fish sauce
4 tablespoons coconut milk
squeeze lime juice
Thai holy basil leaves and chili flower, to garnish
Method :
In a wok, heat 1 tablespoon oil, add garlic, chicken, onion and chilies and cook, stirring occasionally for 3-5 minutes until cooked through. Stir in basil leaves, fish sauce and coconut milk. Stir briefly over heat. Squeeze over lime juice. Serve garnished with basil leaves and chili flower.
Serves 2-3
bangkokcooking.com
Ingredients :
1 whole chicken, 1-1.25kg cut into 8 pieces
salt to taste
4 tbsp vegetable oil
1 tbsp red chili powder
1 tbsp ground cumin
1 tbsp ground coriander
3 bay leaves
2 medium onions, chopped
2 tsp chopped ginger
1 tbsp chopped garlic
2 tsp ground turmeric
2 cups (300g) jasmine or other long grain rice
1 tbsp cracked black peppercorns
875ml water
2 tbsp chopped
coriander (cilantro) leaves
Chili Vinegar
2 red or green chili peppers, chopped
pinch of salt
pinch of sugar
60ml white vinegar
Method :
Place the chicken in a bowl. Add the salt, 1 tablespoon of the oil, 3 teaspoons of the chili powder, 2 teaspoons of the cumin and 2 teaspoons of the coriander. Coat the chicken thoroughly and leave to marinate for 1 hour. Heat the remaining oil in a large saucepan over a medium heat. Quickly cook the chicken until browned on all sides. Remove and set aside. Add the bay leaves and onion to the same pan. Saut�ed until the onion is transparent. Add the ginger, garlic and turmeric, and the remaining chili powder, cumin and coriander. Sautee for 1-2 minutes. Add the rice and peppercorns. Cook, stirring, until all the rice is coated with oil. Add the water and bring to a fast boil. Reduce the heat and simmer for 8-10 minutes. When the water has almost evaporated, add the chicken. Stir through gently, until the chicken is embedded in the rice. Cover the pan with a lid and cook for 10-12 minutes, until the rice is done. Remove the lid and turn off the heat. Allow the dish to rest for 10-15 minutes. Before serving, fluff the rice with a chopstick or roasting fork, taking care not to mash the rice. Sprinkle with the coriander leaves. Serve hot with the chili vinegar and Korean pickled cabbage (Kim Chi). Chili vinegar : Combine the chili peppers, salt, sugar and vinegar in a bowl. Set aside until ready to use.
A Thai adaptation of a unique biryani from India. Unlike the Indian version, it is not served with the traditional yoghurt, but with chili vinegar and pickled cabbage. I have used chicken in this recipe, but beef or lamb works equally well.
Serves 4 - 6
Ingredients :
6 coriander sprigs
1 tbsp black peppercorns, crushed
2 cloves garlic, chopped
2 tsp fish sauce
4 large or 6 medium chicken drumsticks or thighs
lime wedges, to serve
spring onion brushes, to garnish
juice 1 lime
Method :
Using a pestle and mortar or small blender, pound or mix together coriander, peppercorns, garlic, lime juice and fish sauce; set aside. Using the point of a sharp knife, cut slashes in chicken. Spread spice mixture over chicken. Cover and set aside in a cool place for 2-3 hours, turning occasionally. Preheat grill. Grill chicken, basting and turning occasionally, for about 10 minutes until cooked through and golden. Serve with wedges of lime and garnish with spring onion brushes.
Serves 2-4
Ingredients :
450 g boneless, skinless chicken breast
3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 onion, quartered and sliced
2.5 cm piece galangal, finely chopped
8 pieces fried Chinese black mushrooms, soaked for 30 minutes, drained and chopped
1 fresh red chili, seeded and cut into fine strips
1 tablespoon fish sauce
2 teaspoons crushed palm sugar
1 tablespoon lime juice
12 Thai mint leaves
4 spring onions, including some green, chopped
Thai mint leaves, to garnish
Method :
Using a sharp knife, cut chicken into 5 x 2.5 cm pieces; set aside.
In a wok, heat oil, add garlic and onion and cook, stirring occasionally, until golden.
Stir in chicken and stir fry for about 2 minutes.
Add galangal, mushrooms and chili and stir fry for 1 minute.
Stir in fish sauce, sugar, lime juice, mint leaves, spring onions and 3-4 tablespoons water.
Cook, stirring, for about 1 minute.
Transfer to a warmed serving dish and scatter over mint leaves.
Serves 4
3 tablespoons vegetable oil
3 cloves garlic, chopped
1 dried red chili, seeded and chopped
3 red shallots, chopped
2 tablespoons lime juices
2 teaspoons fish sauce
350 g chicken, finely chopped
2 stalks lemon grass, chopped
1 kaffir lime leaf, sliced
175 g mange tout
2 tablespoons coarsely ground brown rice
3 spring onions, chopped
chopped coriander leaves, to garnish
Method :
In a wok, heat 2 tablespoons oil, add garlic and cook, stirring occasionally, until lightly browned. Stir in chili, shallots, lime juice, fish sauce and 4 tablespoons water. Simmer for 1-2 minutes, then stir in chicken, lemon grass and lime leaf. Cook, stirring, for 2-3 minutes until chicken is just cooked through. Transfer to a warmed serving plate. Return chicken to wok. Add rice and spring onions. Heat for about 1 minute, then transfer to serving plate. Garnish with chopped coriander.
Serves 3-4
Ingredients :
2.5 cm piece galangal, chopped
2 cloves garlic, chopped
2 tablespoons Fragrant Curry Paste
4 tablespoons coconut cream
450 g boneless, skinless chicken breast, cut into large pieces
3 shallots, chopped
4 tablespoons dry roasted peanuts, chopped
225 ml coconut milk
1/2 teaspoon finely chopped dried red chili
2 teaspoons fish sauce
freshly cooked broccoli, to serve
Method :
Using a pestle and mortar or small blender, pound or mix together galangal, garlic and curry paste. Mix in coconut cream. Place chicken in a bowl and stir in spice mixture; set aside for 1 hour. Heat a wok, add shallots and coated chicken and stir fry for 3-4 minutes.
In a blender, mix peanuts with coconut milk, then stir into chicken with chili and fish sauce. Cook gently for about 30 minutes until chicken is tender and thick sauce formed. Transfer to centre of a warmed serving plate and arrange cooked broccoli around.
Serves 4
Ingredients :
350 g boneless chicken, chopped into small pieces
1 tablespoon Red Curry Paste
3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 tablespoon fish sauce
2 stalks lemon grass, finely chopped
5 kaffir lime leaves, shredded
1/2 teaspoon crushed palm sugar
Method :
Place chicken in a bowl, add curry paste and stir to coat chicken; set aside for 30 minutes. In a wok, heat oil, add garlic and fry until golden. Stir in chicken, then fish sauce, lemon grass, lime leaves, sugar and 115 ml water. Adjust heat so liquid is barely moving and cook for 15-20 minutes until chicken is cooked through. If chicken becomes too dry, add a little more water, but the final dish should be quite dry.
Serves 3-4
bangkokcooking.com
Ingredients :
3 tbsp sesame oil
2 tsp chopped garlic
1 tbsp chopped ginger
1 tbsp chopped red chili peppers
500g chicken thigh fillet (tenderloins), trimmed of any fat and skin, and sliced
2 tbsp soy sauce
2 tbsp water
2 tsp brown sugar
3 tbsp holy basil or ordinary basil leaves
4 spring onions (scallions), green part only, sliced
Method :
Heat the sesame oil in wok over a medium heat. Add the garlic, ginger and red chili peppers. Stir fry for 3-5 minutes. Add the chicken and stir fry for 3-5 minutes, until the chicken is sealed on all sides. Stir in the soy sauce, water and sugar. Cook for about 5 minutes, until done. Add the basil and spring onions. Serve immediately.
Another blend of Chinese : Stir fry techniques with the addition of holy basil from India. In India, this plant is associated with Hindu ceremonies and festivals. It is revered by the Hindus and is popular as a medicinal herb. Ordinary basil or even mint leaves can be substituted.
Serves 4 - 6
Ingredients :
1 quantity Fragrant Curry Paste
375 ml coconut milk
450 g boneless, skinless chicken breast, sliced
4 kaffir lime leaves, shredded
8 Thai holy basil leaves
Thai holy basil sprig, to garnish
Method :
Using a small blender, mix together curry paste 85 ml coconut milk and an equal quantity of water; set aside.
Place chicken in a heatproof bowl or dish, stir in remaining coconut milk and set aside for 30 minutes.
Stir curry flavored coconut milk, lime leaves and basil leaves into chicken in bowl or dish.
Cover top tightly with aluminum foil and place in a steaming basket.
Cover with a lid.
Position over a saucepan of boiling water.
Steam for about 40 minutes until chicken is tender.
Garnish with basil.
Serves 4-5
In Thailand the curry is steamed on a bed of lettuce and basil leaves, wrapped in a banana leaf.
Ingredients :
4-6 boneless chicken breasts
1/4 cup rice wine vinegar
2 tbsp fresh coriander leaves
1 tbsp light soy sauce
1 tbsp raw sugar
1 tbsp sesame seed oil
Dressing
3 tbsp rice wine vinegar
1 tbsp Japanese horseradish paste
1 tsp sugar
3 tbsp walnut oil
freshly ground black pepper, to taste
Salad Vegetables
1 small head cos lettuce
2 tomatoes, peeled, seeded and cut into 8
1 red and green capsicum (pepper), each
1 large carrot, julienned
1/2 bunch spring onions, finely diced on the diagonal
1/2 telegraph cucumber, peeled and julienned
Garnish
3 tbsp coriander, mint and basil
1/2 bunch chives
2 tbsp sesame seeds, toasted
Method :
Cut each chicken breast into three long strips. Place in a glass or ceramic bowl with vinegar, coriander, soy sauce and sugar. Toss to combine. Cover and refrigerate overnight. Heat sesame oil in a wok, stir-fry chicken pieces over high heat until just cooked. Turn out onto a plate, set aside. To prepare the dressing: Combine first four ingredients in a bowl. Whisk in oil until combined. Toss saladvegetables together with half the dressing. Arrange in the centre of each individual plate with a few small cos leaves. Divide chicken strips between the plates, arranging them over the salad. Sprinkle each plate with a little more dressing. Garnish each with fresh herbs and toasted sesame seeds.
Serves 4-6
Ingredients :
1 chicken, cut into 8 pieces
4 thick stalks lemon grass
4 spring onions, chopped
4 black peppercorns, cracked
2 tablespoons vegetable oil
1 fresh green chili, seeded and thinly sliced
2 teaspoons fish sauce
fresh red chili, cut into think slivers, to garnish
Method :
With the point of a sharp knife, cut slashes in each chicken piece; place in a shallow dish.
Bruise top parts of each lemon grass stalk and reserve.
Chop lower parts, then pound with spring onions and peppercorns using a pestle and mortar.
Spread over chicken and into slashes.
Cover and set aside for 2 hours.
In a wok, heat oil, add chicken and cook, turning occasionally, for about 5 minutes until lightly browned.
Add green chili, bruised lemon grass stalks and 4 tablespoons water.
Cover wok and cook over low heat for 25-30 minutes until chicken is cooked through.
Stir in fish sauce.
Transfer chicken pieces to a warmed serving dish, spoon over cooking juices and sprinkle with red chili.
Serves 4-6
Ingredients :
5 shallots, chopped
3 cloves garlic, chopped
5 coriander roots, chopped
2 stalks lemon grass, chopped
2 fresh red chilies, seeded and chopped
4 cm piece fresh root ginger, finely chopped
1 teaspoon shrimp paste
2 tablespoons vegetable oil
2 chicken legs, divided into thighs and drumsticks
2 tablespoons tamarind water
Method :
Using a pestle and mortar or blender, pound or mix shallots, garlic, coriander, lemon grass, chilies, ginger and shrimp paste until smooth.
In a wok, heat oil, stir in spicy paste and cook, stirring for 3-4 minutes.
Stir in chicken pieces to coat evenly.
Add tamarind water and 85 ml water.
Cover and cook gently for about 25 minutes until chicken is tender.
Serves 3-4
Ingredients :
2 stems lemon grass, white part finely chopped, stem ends reserved and halved
6 clove garlic, chopped
3 red Asian shallots, chopped
8 black peppercorns
1 tsp ready made red curry paste
1 cup (250ml) coconut cream
400ml coconut milk
400ml chicken stock
2 1/2 tbsp thinly sliced fresh galangal
7 kaffir lime leaves, shredded
400g chicken breast fillets or thigh fillets, thinly sliced
2 tbsp lime juice
2 tbsp fish sauce
1 tsp grated palm sugar
3 tbsp fresh coriander leaves
1 small fresh red chili, thinly sliced
Method :
Ready to eat in 30 minutes.
Serves 4
bangkokcooking.com
Ingredients :
5 tablespoons coconut cream
5 tablespoons Green Curry Paste
1 duck, skinned if desired, trimmed of excess fat and divided into 8 portions
550 ml coconut milk
1 tablespoon fish sauce
8 kaffir lime leaves, shredded
2 fresh green chilies, seeded and thinly sliced
12 Thai holy basil leaves
leaves from 5 coriander sprigs
coriander sprigs, to garnish
Method :
Heat coconut cream in a wok over a medium heat, stirring, until it thickens and oil begins to separate and bubble. Stir in curry paste and cook for about 5 minutes until mixture darkens. Stir in duck pieces to coat with curry mixture. Lower heat, cover and cook for 15 minutes, stirring occasionally. If necessary, using a bulb baster, remove excess fat from the surface, or carefully spoon it off. Stir in coconut milk, fish sauce and lime leaves.
Heat to just simmering portion, then cook gently without boiling, turning duck over occasionally, for 30-40 minutes until meat is very tender. Remove surplus fat from surface, then stir in chilies. Cook for a further 5 minutes. Stir in basil and coriander leaves and cook for a further 2 minutes. Garnish with coriander sprigs.
Serves 4
Ingredients :
2 cloves garlic, chopped
1 shallot, chopped
4 dried red chilies, seeded and chopped
1 thick stalk lemon grass, chopped
3 coriander roots, chopped
1 kaffir lime leaf, torn
4 black peppercorns, cracked
1/2 teaspoon shrimp paste
finely grated zest 2 kaffir limes
Method :
Using a pestle and mortar or small blender, pound or mix together garlic, shallot, chilies, lemon grass and coriander roots.
Add lime zest, lime leaf, peppercorns and shrimp paste and pound or mix to a smooth paste.
Store in an airtight jar in the refrigerator for up to 4 weeks.
Makes about 4 tablespoons.
Ingredients :
500g chicken thigh fillets (tenderloins), trimmed of any fat and skin
4 tbsp coconut cream
3 tbsp green curry paste
60g Thai eggplant or fresh green peas
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
salt, to taste
625ml pint coconut milk
a few kaffir lime leaves, torn
a few sweet basil leaves
Method :
Cut each chicken thigh into 4 pieces. Heat the coconut cream in a large saucepan over a medium heat until the oil starts to separate from the cream. Add the green curry paste and cook, stirring for 1-2 minutes. Add the chicken. Cook, stirring for 10-12 minutes, until the chicken is well coated with the paste and is about half cooked. Add the eggplant or green peas, fish sauce, sugar and salt. Cook, still stirring for 5-7 more minutes. Add the coconut milk, reduce the heat to low and stir for 8-10 minutes, until the chicken is cooked. Check the seasoning and adjust with salt if necessary. Add the lime and basil leaves. Serve hot with rice.
One of the most famous of Thai dishes, green curry works extremely well with chicken, but can also be used with red meats. Thai eggplants are very small and grow in clusters. There is really no substitute for them, although green peas can be used instead for a similar visual effect. If you use large eggplants, dice them and leave the skin on.
Serves 4 - 6
bangkokcooking.com
Ingredients :
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
8 fresh green chilies, seeded and chopped
3 shallots, chopped
4 cloves garlic, crushed
3 coriander roots, chopped
2.5 cm piece galangal, chopped
2 stalks lemon grass, chopped
2 kaffir lime leaves, chopped
2 teaspoons shrimp paste
2 tablespoons chopped coriander leaves
Method :
Heat a wok, add coriander and cumin seeds and heat until aroma rises.
Using a pestle and mortar or small blender, crush coriander and cumin seeds with peppercorns.
Add chilies, shallots, garlic, coriander roots, galangal, lemon grass, lime leaves, shrimp paste and chopped coriander and pound or mix to a smooth paste.
Store in an airtight jar in the refrigerator for up to 4 weeks.
Makes about 8 tablespoons.
Yield and heat of this paste will vary according to size and heat of chilies.
Ingredients :
6-8 red chili peppers
a little hot water
1 tbsp cumin seeds
1 tsp coriander seeds
2 tsp black peppercorns
1/2 star anise
4 green (small) cardamom pods
3 stalks lemon grass, sliced
6 whole cloves
2 tsp mace
5cm piece of cinnamon stick
1 tbsp galangal, chopped
2 medium spring onions (scallions), chopped
5 cloves garlic
1 tbsp (Thai) shrimp paste
2 tbsp vegetable oil
Method :
Coarsely chop the chili peppers. Place in a bowl and cover with hot water. Set aside to soak for 10-15 minutes. Combine the cumin seeds, coriander seeds, black peppercorns, star anise, cardamom, lemon grass, cloves, mace and cinnamon in a large, heavy saucepan. Dry roast over a medium heat for 5-7 minutes, taking care not to scorch any ingredients. (Alternatively, place in a roasting pan and roast in a preheated oven at 250F, Gas 1/2 for 20-30 minutes. Allow to cool then grind to a powder in a spice or coffee grinder. Place in a blender or food processor. Add the galangal, spring onions, garlic, shrimp paste and vegetable oil. Drain the chili peppers, reserving the water to make the paste. Add the chili peppers to the blender or processor. Blend or process into a paste, adding a little of the reserved water to make the paste smooth. This paste will last for several weeks if refrigerated in a screw top jar. Simply spoon into the jar and cover with a film of vegetable oil. Seal tightly and refrigerate until needed.
Although the origin of this paste is Indian, the Thais have introduced their own touch by adding lemon grass and shrimp paste. It can be sued with most meals and vegetables.
Serves 4 - 6
