Famous Asian Chili Recipes
Tips on Asian Curry Cooking
Chili Paste Preparation in Curry
Usually dried chilies, shallots
and dried shrimps form the basic ingredients of the chili paste. To
get a sweeter and tastier paste, more shallots are added.
Recommended ratio is 1 chili : 2 shallots.
The mixture is
with oil (not water!) in a food processor to form
the chili paste. Stir fry the ground ingredients with oil over
low heat till fragrant.
Add first extract of coconut milk, stir continuously over slow
fire till oil begins to float above. 6 minutes.
To get the crimson red color in curry,
dried chilies instead of the fresh ones. Soak the
dried chilies in hot water for about 15 minutes to
soften them. Remove the stalks and some seeds.
It you feel it is too tedious to remove the seeds,
then blend vigorously till the seeds disappear!
Chili powder, turmeric powder, or any powdery
spices, when needed, should be
added last as they get charred easily, Continue frying till the latter also
First extract of coconut milk
is then added.
Different types of curries need different cooking times.
Seafood curry needs very short time to get cooked, Therefore, seafood, be it
prawns, fish, crabs squids, are added last, after the chili gravy is ready.
For beef and mutton, they are added at the initial stage of chili paste frying.
Cooking time to tenderize the meat is about 40 minutes.
For chicken, time taken is in between the two.