Take the time to make up a batch and keep it in the freezer. You’ll like it better than the commercial product, because it’s yours.
For Curry in a Hurry, check out the blog posting by clicking here.
All quantities are suggestions – you can adjust any of the flavorful ingredients to suit your own palate. If you taste it, remember it's raw, so it’s going to pack more punch than it will once you have cooked it. Alternatives are given in the blog posting. Thai Basil and Palm Sugar are available from Oriental specialty food stores.
|
|
All quantities are suggestions – you can adjust any of the flavorful ingredients to suit your own palate. If you taste it, remember it's raw, so it’s going to pack more punch than it will once you have cooked it. Alternatives are given in the blog posting. Thai Basil and Palm Sugar are available from Oriental specialty food stores.
|
Ingredients
- 2 stalks Lemongrass tough parts removed
- 3 whole Thai Bird Chilis
- 1 Shallot
- 4 cloves Garlic
- 3 Tbsp Chopped Fresh Ginger
- 2-3 cups Cilantro, lightly packed
- 1/2 cup Thai Basil leaves, tightly packed
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground White Pepper
- 1/2 tsp Ground Coriander
- 3 Tbsp Fish sauce
- 2 Tbsp Fresh Lime Juice
- Zest of One Lime
- 1 Tbsp Brown Sugar (or Palm Sugar)
- 3-4 Tbsp Neutral flavor Vegetable Oil
Leave A Comment