Worldwide Locations

Worldwide Locations

Asia Blog

Thai Red Curry Paste

Red Curry (Photo by <a href=robotar/flickr)" src="http://www.asiasociety.org/files/imagecache/small/redcurry.jpg">
Food & Recipes

Ingredients

Thai Pepper-Coriander Paste

(Photo by jfraser/Flickr)
Food & Recipes

It will keep well in a glass jar in the refrigerator providing a clean dry spoon is used each time.

Ingredients

2 bunches fresh coriander
2 tablespoons chopped garlic
1 tablespoon salt
3 tablespoons whole black peppercorns
4 tablespoons lemon juice

Directions

Thai Masaman Curry Paste

Thai Masaman Curry (Photo by <a href=Spicy Bear/flickr)" src="http://www.asiasociety.org/files/imagecache/small/masamancurrysauce.jpg">
Food & Recipes

Ingredients

Thai Green Curry Paste

Thai Green Curry (Photo by <a href=ImipolexG/flickr)" src="http://www.asiasociety.org/files/imagecache/small/greencurry.jpg">
Food & Recipes

Ingredients

8 fresh green chillies
2 medium onions, chopped
6 tablespoons chopped fresh coriander roots, stems and leaves
3 tablespoons finely sliced lemon grass
1 tablespoon chopped garlic
1 tablespoon chopped galangal in brine
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon black peppercorns
1 teaspoon ground turmeric
1 teaspoon dried shrimp paste

Directions

Thai Dipping Suce

Thai Dipping Sauce (Photo by <a href=mandydale/flickr)" src="http://www.asiasociety.org/files/imagecache/small/thaidippingsauce.jpg">
Food & Recipes

Ingredients

3 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons water
2 tablespoons white or light palm sugar
1 teaspoon crushed garlic
2 tablespoons finely sliced fresh bird's eye chilies

Directions

Combine all ingredients and stir until sugar dissolves. Serve as a dipping sauce or salad dressing.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Thai Chili and Shrimp Sauce

(Photo by sweet mustache/Flickr)
Food & Recipes

This keeps well if stored in a clean glass jar in the refrigerator. Makes about 500 ml (2 cups).

Ingredients

10 large dried red chilies
1 rounded tablespoon dried tamarind
185 g/6 oz/1 1/2 cups dried shrimp
375 g/12 oz shallots, peeled and sliced
or 3 large onions, finely chopped
4 tablespoons chopped garlic
250 ml/8 fl oz/1 cup peanut oil
125 g/4 oz palm sugar
2 tablespoons fish sauce
2 teaspoons lime juice

Directions

Tamarind Sauce

(Photo by panduh/Flickr)
Food & Recipes

Serve with samosas, pakoras, or lentil pancakes.

Makes 1 cup.

Ingredients

1 rounded tablespoon dried tamarind pulp 250 ml/8 fl oz/1 cup hot water
1 teaspoon ground cumin
1 teaspoon finely chopped ginger
1-2 tablespoons brown sugar
1/2 teaspoon salt
pinch of chilli powder (optional)

Directions

Tamarind Chatni

(Photo by tiny banquet committee/Flickr)
Food & Recipes

Ingredients

3 tablespoons dried tamarind pulp
250 ml/8 fl oz/1 cup hot water
1 teaspoon salt
2 teaspoons jaggery or brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground fennel
2 teaspoons finely grated fresh ginger
pinch chilli powder (optional)
lime or lemon juice to taste

Directions

Syrup for Falooda

(Photo by mswine/Flickr)
Food & Recipes

The scented syrup is available in Asian shops, but is easy enough to make. Cool and store in a bottle in the refrigerator.

Ingredients

1 kg/2 lb/4 cups white sugar
750 ml/1 1/2 pints/3cups water
30 drops essence of rose
15 drops essence of kewra
red food colouring

Directions

Sweet Chili Sauce

(Photo by Zeetz Jones/Flickr)
Food & Recipes

The strength of this sauce will depend on the kind of chilli you use. Large, plump chilies are usually milder than small, thin ones. If the sauce turns out to be too hot for your taste, simply add a proportion of tomato ketchup until it feels right.

Ingredients