Thai curry paste

Thai spice box

Thai spice box

Roz MacAllan’s special red curry paste recipe

1 cup red shallots, chopped
1 cup garlic, chopped
1 cup lemongrass, tender part, chopped
2 tbsp coriander root, finely chopped
2 tbs fresh galangal, chopped
2 tsp peppercorns
2 tsp coriander seeds, roasted
2 tsp cumin seeds, roasted
2 tsp kaffir lime zest, grated
1 tsp ground nutmeg
1 tsp mace
20-30 medium size dried red chillies
4 tbsps shrimp paste
2 tbsps salt

Pound all ingredients in a mortar and pestle, or in a food processor until smooth. Place in a jar with a layer of flavourless oil on top. Refrigerate. If you make enough as I do put into small containers, label and store in the freezer.
If the chillies are not a very bright red colour I sometimes I add a red capsicum. You could also add fresh large chillies but if you add much more moisture in this paste the less time you can store it successfully. If you are planning to use it instantly this will not be an issue.

Ong – Pork and Chilli Sauce
I attended a cooking class in the far north of Thailand where I learned this simple and versatile pork dish. It is essentially a ‘nam prik’, a dip, so it should be called Nam Prik Ong. The little homely resort I stayed in was owned by the aunty of the famous Thai chef Vatcharin Bhumichitr whose expertise she had enlisted to create a small cooking school.

Serve the Ong with fresh cucumber and blanched vegetables, beans and carrots.

I also make it as a quick meal by serving with steamed rice and it makes a wonderful filling for an omelette. Make a plain omelette by keeping it flat as a pancake and when cooked place over a shallow cereal bowl, add the Ong filling and fold each side over to make a square shape. Turn the filled omelette over with the aid of a plate placed on top, then slash a cross in the centre and garnish with sprigs of coriander.

1 tbspn vegetable oil
3 garlic cloves, finely chopped
1 heaped tbsp red curry paste
350 g minced ground pork – do your own mincing if possible, use a food processor
3 tbsps stock/water
4 lge tomatoes, chopped
2- 3  tbsp fish sauce
2 tbsp lime/lemon juice
2 tbsp palm sugar, finely chopped

In a wok or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown, watch not to burn the garlic. You can remove garlic now if you wish but I always leave it in. Mix in the curry paste and cook together briefly. Add the minced pork and stir-fry until the meat loses its pink colour. Add the tomato, stir and cook for 3 – 5  minutes, then add the fish sauce, lemon juice and sugar. Stir together for 2 minutes to thoroughly blend the flavours.
Turn the mixture into a small bowl and serve. Taste and if necessary, add extra lime juice or fish sauce at the end.

This material is Copyright © 2004  Roz MacAllan – all rights reserved. If you intend to copy, please make sure you copy it right when you pass it on. You are free to reproduce this material, but please credit the author when you do.

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  1. #1 by malcolmenright on August 7, 2009 - 1:54 am

    thanks Roz, truly spiritual . . . here’s a shot from our first road test – we baked our fish (and veg).

    ah well I looked to attach a pic, there is a add picture in I’ll go check that . . . LOve your work!

    mal E

  2. #2 by malcolmenright on August 7, 2009 - 2:04 am

    here’s the link:

  3. #3 by tastetravel on August 7, 2009 - 3:41 am

    Do try the Ong when you are back in the kitchen, fast food for slow food lovers

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