Date:    Mon, 30 Aug 93 01:52:48 EDT
From:    dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

Although Thai curry paste can be purchased in oriental food 
specialty markets (and it is very good), it is usually 
preserved in a vegetable oil base, often tropical oils.
Here's a recipe for both Red and Green curry paste I got
in Bangkok this March:

Thai Curry Paste   

  1 tspn caraway seed
  1 tspn coriander seed
  1 tspn chopped dried makrood rind
  1 tspn ground dried laos root (kah)
  2 tblspn chopped fresh lemon grass (use bottom 2" of stems only)
  2 tblspn chopped red onion
 10 cloves garlic, peeled
    chili (see notes below)
1/2 tspn salt
1/2 tspn water

RED CURRY PASTE: combine first 7 ingredients in blender at 
medium speed until coarse ground. In mortar combine chili, 
salt and blended spices and grind to paste with pestle. Add
water and grind till well mixed.

Authentic traditional Thai red chili is prepared by cutting
open 6 dried chilis and removing the seeds. Soak the pods in
water for 30 minutes, drain and squeeze out the excess water.

2 tblspn chili powder can be substituted for fresh chilis.
The Tuong Ot Sriracha chili sauce mentioned in a previous 
missive will also work well. 

GREEN CURRY PASTE: Prepare as above but substitute fresh green 
serrano chilis for the red chilis, fresh makrood for the dried,
fresh laos root for the dried.

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Makrood leaves and rind: small double leaves - figure 8 shaped
with lime-like fragrance, have a sour, strong pungent taste,
are also used in soups and thinly sliced in salads.

Laos root (kah) is very strong & sharp with penetrating odor, 
not unlike eucalyptus.