Recipe Talk

I am brand new here and not even sure if this is where I should be posting this, but I have a question. I found a recipe I really want to do in SHAPE. It is for Sesame Chicken Fingers and it calls for Thai Chili Paste. The only Thai Paste I could find was a Thai Red Curry Paste. Would this be an okay substition? I really like spicy stuff...

Thai chili paste

Categories: None

Yield: 1 Servings

6 Dried hot chilies

1 Inch cube of fresh ginger

2 Sticks of fresh lemon grass; (that Asian
market again!)

4 ounce Shallots or onions

10 large Cloves of garlic

1 teaspoon Shrimp paste or anchovy paste or
Mexican shrimp paste

1 tablespoon Ground coriander seeds

2 teaspoon Ground cumin seed

1/2 teaspoon Turmeric

This curry paste may be frozen. Put 1 cup water in a bowl and crumble the dried chilis into it, let soak for half an hour. Finely chop the ginger and the lemon grass, but with the lemon grass, cut across the lemon grass into very fine slices and only up to where the grass gets dry like straw. Peal the garlic and the onion and chop them coarsely. When the chilies have done soaking,put them and the water into a blender, and add the othere ingredients...blend until smooth. This is your basic curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used up...notice that there is no salt in this curry paste, the shrimp paste makes up for it. Posted to CHILE-HEADS

DIGEST by Doug Irvine on Jun 04, 1998