Curry pastes (mainly Thai)

[Barriehie]

Traditional chilpotle are made by smoking red jalapeño peppers in an underground pit, for about 3 days. (Ancient nahuatl language: chil = chile, potl = smoked). The method involves digging two pits, side by side. One has the fire; there's a passage between them, and the jalapeños are in the other. The two pits are covered, but there's a smoke stack in the jalapeño pit, so the smoke from the fire passes through the second pit and disappears.

Interesting, I never thought past the rolling cage over a fire; kind of like roasting coffee beans. Anyhow, I try to avoid using farm tools even though living on one!

 

[vernplum]

I found Maesri brand and got tins and tubs.View attachment 123946View attachment 123947

Dat's a lotta paste.

 

[Barriehie]

Dat's a lotta paste.

Well, I did have to drive 80 miles...

 

[badjak]

Well, I did have to drive 80 miles...

That's close by

 

[karadekoolaid]

That's close by

Quite agree.

 

[Barriehie]

Quite agree.

Umm, considering town is like 6 miles wide that's a road trip and then some; in an old truck to boot!

 

[Barriehie]

Here's a bit of a read on the differences between the different colors of pastes. I didn't know any of this.

Red, Yellow, or Green???

 

[Barriehie]

We make them from the "True Thai" cookbook. Author is a Thailand born chef who came to the States. My DH has made most of the ones in the book except the really ones because I can't handle that heat.

It came today!

 

[rascal]

Here's a bit of a read on the differences between the different colors of pastes. I didn't know any of this.

Red, Yellow, or Green???

Exactly what I posted earlier. Lol

Russ

 

[Barriehie]

Exactly what I posted earlier. Lol

Russ

I didn't see it in this thread???

 

[Barriehie]

Reading through my latest, and only, Thai cookbook

I discovered on page 25 there's an order to using a mortar and pestle with the ingredients to be ground!

This extracted via my gallery app from the photo:

First, grind any whole or dried spices, such as coriander seed or peppercorns. Next, add the fibrous herbs and spices, such as fresh lemon grass, ginger, and Kaffir lime peel. When these are thoroughly pulverized and blended, add the tender herbs and spices, such as garlic and soaked dried chilies. Scrape down the sides of the mortar occasionally with the pestle, and continue grinding and pounding until a moist paste begins to form. Lastly, add the roasted shrimp paste (if called for) and grind with the pestle to create a smooth, moist paste.

Here's the pic.

 

[vernplum]

I made a curry with one of the many A1 pastes today, Oh man, it's so good I have to restrain myself from eating too many helpings of it:

 

[karadekoolaid]

Pounding herbs and leaves and spices in a mortar is definitely hard work. I can do it for a while, but then the arthur-itis sets in and it becomes sort of , unnecessary hard work. I'll use my spice grinder and my food processor, which might not have exactly the same culinary result, but will be close.

 

[Barriehie]

Pounding herbs and leaves and spices in a mortar is definitely hard work. I can do it for a while, but then the arthur-itis sets in and it becomes sort of , unnecessary hard work. I'll use my spice grinder and my food processor, which might not have exactly the same culinary result, but will be close.

I was using my smaller mortar and pestle to grind some garlic and roasted coriander and it wasn't bad. As badjak said it becomes a zen thing...

 

[badjak]

Garlic & coriander is just a minute or so in my mortar & pestle.
Lemongrass is the tricky one!
I got dad's old mortar and it's the best of the 5 I have, just a little small

Larger amounts go in the foodprocessor.