Green curry paste is traditionally made by pounding in a mortar green chilies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander) and cumin seeds, white peppercorns, shrimp paste and salt. Apart from a main protein, traditionally fish, fish balls, or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant (aubergine), pea aubergine, or other green or whitish vegetables and even fruit are often included. The consistency of the sauce varies with the amount of coconut milk used.
The basic Thai red curry paste is traditionally made with a mortar and pestle and remains moist throughout the preparation process. The red coloring is derived from dry red spur chilies. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. It is used in many Thai dishes.
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