Floyd’s Thai Food. Keith Floyd

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       Ingredients for the Thai red curry paste.

      The sauces and pastes below are used in recipes throughout the book. The dips, starting on page 51, will all go with kebabs, prawns and finger foods.

Thai green curry paste

      1 teaspoon cumin seeds

      1 teaspoon coriander seeds

      6 fresh green chillies, chopped a handful of finely chopped fresh basil leaves

      1 tablespoon chopped fresh lemon grass

      1 tablespoon chopped fresh coriander root or coriander leaves and stalks

      2 red shallots, peeled and chopped

      4 garlic cloves, peeled and chopped

      1 cm/¹/₂ inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped

      4 or 5 kaffir lime leaves, finely chopped, or zest of 1 lime

      6 black peppercorns

      1 teaspoon shrimp paste

      ¹/₂ teaspoon salt

      1 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds for 40–50 seconds until they are toasted and aromatic. Tip into a spice grinder and grind to a powder.

      2 Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

Thai red curry paste

      7 long, dried red chillies, deseeded

      1 teaspoon cumin seeds

      1¹/₂ teaspoons coriander seeds

      ¹/₄ nutmeg, ground

      2 tablespoons finely sliced fresh lemon grass

      2 tablespoons finely chopped red shallots

      1 tablespoon finely chopped roasted red shallots

      1 tablespoon finely chopped garlic

      zest of 2 limes, finely chopped

      10 white peppercorns

      a large pinch of salt

      ¹/₂ teaspoon shrimp paste

      5 cloves

      1 Soak the chillies in hot water for about 15 minutes, then drain.

      2 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds and the nutmeg for 40–50 seconds until they release their aroma. Tip into a spice grinder and grind to a powder.

      3 Put the powder in a food processor with all the other ingredients and whiz to a paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

Thai yellow curry paste

      1 teaspoon cumin seeds

      2 teaspoons coriander seeds

      6 fresh red chillies, chopped

      ¹/₂ teaspoon ground cinnamon

      ¹/₂ teaspoon ground cloves

      1 fresh lemon grass stalk, chopped

      2 red shallots, peeled and finely chopped

      4 garlic cloves, peeled and finely chopped

      2 tablespoons turmeric powder

      1 teaspoon shrimp paste

      ¹/₂ teaspoon salt

      1 Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds for 40–50 seconds until they are toasted and aromatic. Tip into a spice grinder and grind to a powder.

      2 Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

Thai massaman curry paste

      This comes from southern Thailand.

      3–4 dried red chillies

      1 teaspoon cumin seeds

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