logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Heart Disease
Horror Literature
Dating
Hiking & Backpacking
SF/Fantasy Books
Healthy Foods
Crafts for Kids


dailyclick
All times in EST

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Phrik King Chile Paste


Phrik King Curry Paste is often used for a smooth, peppery taste for grilled fish. It is especially nice with pork and green beans. This is one of the easiest of all curry pastes to make, as well as being very low in fats as this is a dry curry without coconut milk.

This type of dry curry is traditional in the north and north east of Thailand where there are not any coconut trees growing. This type of curry is very weight loss or low calorie friendly.

You can make an entirely vegetable Phrik King Curry using a variety of available fresh vegetables. I especially like green beans, carrots, onions, kabocha, and eggplants with this curry paste.

This curry paste is a wonderful compliment to seafood including shrimp or whole fish.

6 to 8 dried red chiles, roasted and ground

1/2 tsp sea salt

1" galangal chopped

1 stalk lemon grass

2 tsp cilantro roots

1 tsp minced kaffir lime peel

1 head of garlic, minced

2 shallots, chopped

1 tsp kapi

2 tabs dried shrimp, minced

Pound ingredients with mortor and pestle a little at a time until it is reduced to a paste. It is important to pound all the ingredients together until smooth and well blended. Then add the dried minced shrimps. And pound until blended.

This is great for dry highly seasoned dish using pork, green beans, shrimps, fish, or?

Notes: Mortar and pestle are a common kitchen tool for making smooth Thai curry pastes. Hand crushing using a morat and pestle changes the flavour as it breaks down the fibers and releases oils in the ingredients.

You can use a food processor, but if possible I highly recommend using a mortar and pestle. It also makes for a fun cooking event. I do the cutting and dicing of ingredients and my husband does the pounding! They say it takes out agression and is theraupetic.

There are several different mortar and pestles available. First is the teak wood ones that are more suitable for making Som Tom (Green Mango or Papaya Salad).

Most popular are the hard clay mortar and pestles found in Laos and North east Thailand.

Also 100% hand-carved solid granite mortar and pestle is very sturdy. It is an important tool for Thai cooking.

Many famous American chefs like Ming Tsai, Mark Bittman, Jean-Georges Vongerichten and David Rosengarten are seen using these amazing Thai Mortar and pestles for various pounding chores.

Using a mortar and pestle infuses fresh ground flavors of herbs like basil, lemongrass, galangal, garlic, chile peppers etc. I couldn't prepare curry pastes without a set.

Add Phrik+King+Chile+Paste to Twitter Add Phrik+King+Chile+Paste to Facebook Add Phrik+King+Chile+Paste to MySpace Add Phrik+King+Chile+Paste to Del.icio.us Digg Phrik+King+Chile+Paste Add Phrik+King+Chile+Paste to Yahoo My Web Add Phrik+King+Chile+Paste to Google Bookmarks Add Phrik+King+Chile+Paste to Stumbleupon Add Phrik+King+Chile+Paste to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor