Title: Red Curry Paste
Categories: Paste Hawaiian
Yield: 6 Servings

1		Large CA or NM chili
1		Garlic clove,minced
2	ts	Salad oil
1/2	ts	Ground coriander
1/4	ts	Ground cumin
1		Seeds of cardamom pod

NOTE: Use purchased Thai Muslim curry paste or all of this mixture.

Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.

previous

next