the following curry paste recipes are adapted from those in
the Original Thai Cookbook by Jennifer Brennan.  i've used
both recipes with excellent results.

Red Curry Paste
(makes about 3 tbsp.)

14 dried red chilies, seeded, or 1 tbsp. ground red chili powder
the white parts of 3 green onions, minced
1 tsp. whole or ground caraway seeds
1 tbsp. whole or ground coriander seeds
8 pcs. dried galangal, chopped, or 1 tbsp. galangal powder 
(dried galangal slices are available in some asian food 
stores.  it may also be called "laos" or "ka".)
2 tbsp. cilantro roots, minced
1 tsp. salt
zest of one lime, minced
1 stalk lemon grass, minced
1 tsp. whole or ground black pepper
1 kaffir lime leaf, minced
1 tbsp. garlic, minced
1 tsp. shrimp paste, fish sauce, or vegetarian fish sauce
substitute (see below)
4 tbsp. vegetable oil

grind the dried spices in an electric spice grinder or mortar.  
empty the powder into a blender or small food processor (i've 
tried to make curry paste in my big cuisinart and it doesn't 
get thoroughly mixed) and add the remaining ingredients.  
blend until smooth.  (it will never get really smooth.  do 
the best you can.)


Green Curry Paste
(makes 6-8 tbsp.)

3 pieces dried galangal, chopped, or 1 tsp. galangal powder
1 tsp. dried lesser ginger (sometimes called "krachai" or
just "rhizome") or 1 tsp. powdered lesser ginger (this is 
*very* hard to find, but it is NOT the same as ginger or
galangal.)
1 tsp. whole or ground coriander seeds
1 tsp. whole or ground caraway seeds
1 1/2 tsp. whole or ground black pepper
4 whole cloves or 1/4 tsp. ground cloves
1 whole nutmeg or 1 tsp. ground nutmeg
2 stalks lemon grass, minced
2 tbsp. coriander roots, chopped
2 tbsp. garlic, chopped
2 tbsp. chopped green onions (white parts only)
1 tsp. lime zest, minced
8 whole green thai chilies, stemmed and minced
1 tsp. shrimp paste, fish sauce, or vegetarian fish sauce
1 tsp. salt
4 tbsp. vegetable oil

grind the dried spices in a mortar or electric spice grinder.
empty into a blender or small food processor.  add remaining
ingredients and blend until as smooth as possible.


Vegetarian Fish Sauce Substitute
(from the Sundays at Moosewood cookbook)

make a strong vegetable stock that is heavy on onions
and black peppercorns.  for each 2 tbsp of fish sauce
called for, substitute 2 tbsp. of the stock plus 1/2 
to 1 tsp. of salt.  (if substituting for shrimp paste,
use the full teaspoon of salt.)




merde's simple, relatively low fat Thai curry (keep in 
mind that there is no such thing as a low-fat food that
contains coconut milk)

1 can "low-fat" coconut milk  (don't shake the can!)
2-3 tbsp. curry paste
1 cup stock
1/2-1 lb. chicken, beef, pork, seafood, squash, tomato, 
bell pepper, chickpeas, or whatever else looks good
1/2 cup chopped fresh basil
1-3 fresh red or green thai chilies, seeded and sliced
into strips

heat a wok or skillet over medium-high heat.  open the 
coconut milk and spoon the thick part out into the pan.
when the coconut milk boils, put the curry paste in and
mix thoroughly.  bring it back to a boil and stir until
there is a perceptible color/odor change in the mixture.
pour in the rest of the coconut milk and add the meat or
vegetables and half the basil.  lower heat and simmer
for 30 minutes to an hour, depending on how long the
meat/vegetables will take to be cooked through.

serve over jasmine rice and sprinkle with fresh basil
and chilies.