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Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
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Jackfruit – Artocarpus heterophyllus
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Mushroom Curry
Garlic Shrimp Thai Recipe
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Curry Powder-Pong Kari
By admin | November 29, 2009
The Curry Powder, Pong Kari (Pong Gari), is an essential ingredient in a few Thai Curries. Pong Kari is available commercially and whilst there are many different brands of this curry powder to choose from it’s much better to make your own. Pong Kari is an Indian style curry powder that is spicy rather than hot. Perhaps the most famous dish using Pong Kari is the Thai Crab Curry, Poo Phat Pong Kari. In an airtight container, Pong Kari can be stored for up to 1 year.
Ingredients for Curry Powder-Pong Kari
12 Tbsp Ground Coriander
2 1/2 Tsp Ground Turmeric
2 1/2 Tsp Paprika
1 Tbsp Fennel seeds
4 Tbsp Cumin seeds
1 Tbsp Cloves
10 cm Cinnamon stick
8 Bay Leaves
Method
1. Place a wok or frying pan over a medium heat and add the Fennel seeds, Cumin seeds, Cloves, Cinnamon stick and Bay leaves.
Dry fry for a minute or so until the spices release their aroma. Remove from the heat and allow to cool.
2. Remove the spices from the wok and finely grind them using a mortar and pestle or an electric spice grinder
3. Add the Coriander, Paprika and Turmeric and mix well.
4. Store in an airtight container for future use.
Topics: Herbs & Spices | No Comments »