Ok this is without photos Im at work ,lucky Im the boss! For me the thing that sets Thai curry pastes apart is ingredients like,lemongrass,galangal,fresh turmeric, tamarind paste,kaffir lime leaf,red shallots & shrimp paste/fish sauce.. We call cilantro coriander whatever you call it use the entire bunch especially the roots. I use young ginger,less fibre more juice. If you see one of these recipes that has galangal but you cant get it just use ginger. Galangal is a good thing but tough /fibrous & hard on blades,grating it on one of those whizzbang new age graters will help.Fresh turmeric might be hard to get in the midwest,so use powdered.Frozen is fine.
Shrimp paste,the new age stuff is much easier to work with. The old school stuff that you wrap in al foil & grill stinks so bad dogs leave the room, buzzards start circling your house
As a big goofy country town kid at College in 1978 I couldnt understand how anybody could eat something that smelled that bad. I use a brand here called Pantai fermented shrimp paste in soya oil.It has a yellow lid,its got a bit of msg in it but its got to be better than the old school stuff that comes as a block. Use that if you get stuck but send wife down to mall open all the windows.
This is 2 recipes in one that I used to cook 15years ago & found in my cookbook last night. You need curry powder,sounds contradictory but it cuts down on time & when you get a feel for what you like grind your own spices accordingly. We can buy curry powders here for different meats,so there will be a mix for seafood ,chicken so on. We get a lot from the Indian community in Fiji.Really if you can get a good quality powder go with it. BUT watch your heat,Use a mild to start.
OK "batter up " is the expression isnt it?
1 cup small green chilli finely chopped,500gm of red shallots ( pictures in rendang thread) red onion will do,finely chopped,5x stalks lemon grass white part thinly sliced 400gm chopped ginger 200 gm chopped garlic 50gm fresh turmeric chopped 100 gm tamarind paste .6 x tablespoons fairly fragrant seafood curry powder 50gm palm sugar 100ml lime juice.6x tbs Thai fish sauce ,1 fat tabs shrimp paste,1 cup crushed candlenuts, or substitute cashews/macadamias This is the 1 bit in this recipe that throws me a bit because I dont remember candlenuts. 6tabs vegetable oil.
You could just whizz it in FP.
Saute ,garlic,curry powder chillis in oil few minutes,add shallots cook 1 min add everything else except candle nuts cook 10 min gently,then fold in crushed candle nuts. Refrigerate.
You know have a pretty authentic seafood curry paste.
NOW select seafood,say 16 big shrimp or 600 gm firm white fish in cut into chunks or just work it out yourself. 2x spring onions,small green bell pepper chopped 1 long thin thai eggplant or similiar thinly sliced 2xtabs lime juice ,3x kaffir lime leaf chopped 1 bunch of cilantro including roots chopped 200 ml coconut milk 2tbs veg oil 4 x tabs of your curry paste or to taste.
Saute curry paste LIGHTLY PEOPLE then add onions,eggplant,bell pepper saute a minute then add coconut milk,snipped lime leaf/juice saute 1 minute THEN add seafood simmer gently,THIS IS NOT A STIR FRY
GENTLY then add cilantro .Take off heat rest a minute then your done.
Let me go back to check on candle nut biz. More later,back to work enjoy. Any questions just post in this thread.I will put red curry paste in next time.