Tropical Asian Curry Paste Recipes

TROPICAL ASIAN CURRY NOODLES WITH ROCK SHRIMP

Tropical Asian Curry Noodles with Rock Shrimp image

Provided by Ming Tsai

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup curry paste, recipe to follow
2 tablespoons coconut milk
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 pound rock shrimp, rinsed and drained
1/2 pound shanghai egg noodles, blanched and refreshed
1 cup chopped garlic chives
1 cup bean sprouts
1 red bell pepper, julienned
2 heads bok choy, julienned
1 cup snow peas or snap peas, blanched and refreshed

Steps:

In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot.

TROPICAL ASIAN CURRY PASTE

Tropical Asian Curry Paste image

Provided by Ming Tsai

Categories main-dish

Time 15m

Yield 3 cups

Number Of Ingredients 14

Ingredients

1/4 cup peeled, chopped fresh tumeric (can substitute with 2 tablespoons ground tumeric)
1/4 cup peeled, chopped galangal
1 cup cilantro stems
1/2 cup peeled, chopped garlic
3 stalks lemon grass, chopped, white part only
1/2 cup fish sauce (3 Crab brand)
1/2 cup fresh lime juice
1 cup peeled shallots
1/2 cup toasted Thai bird chiles
5 tablespoons, coarse ground coriander seed
2 tablespoons toasted, coarse ground cumin seed
2 tablespoons toasted, coarse ground black peppercorn
2 tablespoons kosher salt
2 cups peanut oil (could substitute with canola oil, but the taste is far superior with Lion & Globe peanut oil)

Steps:

Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.

RED CURRY PASTE

Red Curry Paste image

Provided by Food Network

Categories main-dish

Time 40m

Yield 1 cup

Number Of Ingredients 12

Ingredients

1/2 cup small dried red chiles, seeded and coarsely chopped
10 whole peppercorns
1 tablespoon whole coriander seed, toasted
1 teaspoon cumin seed, toasted
2 stalks fresh lemongrass
1/4 cup coarsely chopped fresh cilantro root, or leaves and stems
2 tablespoons finely chopped, peeled fresh galanga or ginger
1 teaspoon minced wild or domestic lime zest
2 tablespoons coarsely chopped garlic
1/4 cup coarsely chopped shallot
2 teaspoons shrimp paste
1 teaspoon salt

Steps:

Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside.
Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes.
Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate.

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