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Red Curry Pastehawaiian 1 large ca or nm chili 1 garlic clove,minced 2 teaspoon salad oil 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1 seeds of cardamom pod NOTE: Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.
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