Wydaje mi sie, ze chodzi o korzen kolendry.
sama nigdy nie uzywalam, ale jesli "to jest to" - uzywa sie go w potrawach
tajskich.
Nie z lenistwa ale zapracowania (nie mam czasu go przetlumaczyc - wierzcie
mi :-) )podaje przepis z http://www.tat.or.th/province/north/chi-
mai/food/khaosoi.htm

Wyglada smakowicie - i jest przepis na paste curry tajska z kuminem a jakze :-
)
(dla niezorientowanych podaje, iz kumin jest najbardziej -byl? - poszukiwana
przyprawa przez grupowiczow od wiosny ubieglego roku.

smacznego

Iza/izasow

Khao Soi.........
( NOODLES IN CURRY GRAVY)
500g (1 lb)fresh boneless chicken
4 tablespoonsoil
4 shallots thinly sliced
4 cups thin coconut milk
1 stalk lemon grass, bruised
6 small rolls or 1 small packet flat egg noodles
1/2 cup coconut cream
2 fresh red chillies, sliced
2 spring onions, finely chopped
2 lemons, cut in wedges


Curry paste:

2 teaspoons coriander seeds, dry roasted until golden brown
1 teaspoon cumin seeds, dry roasted until golden brown
1 teaspoon chopped fresh coriander root
2.thin slices laos (kha) *
2.cloves garlic
2 teaspoons dried shrimp paste (kapi)
2 tablespoons curry powder **
1/2 teaspoon chilli powder
1 teaspoon salt

!!.. COOKING ..NOW..!!
1. Cut the chicken into slices and setaside. Prepare the spice paste. Pound
or blend the coriander and cumin seeds, then add the coriander root, laos,
garlic and shrimp paste and grind together until fine. Mix in curry powder,
chilli powder and salt, adding just enough water to make a stiff paste.
2. Heat the oil in a deep pan and gently fry the sliced shallots until golden
brown. Drain and keep aside. Using the same oil, fry the curry paste for
about 5 minutes, stirring frequently.
3. Add the thin coconut milk gradually, stirring to blend well, then put in
the lemon grass. Simmer for 5 minutes with the pan uncovered, then add the
chicken and cook gently for about 15 minutes, until tender.
4. Cook the noodles in rapidly boiling water, then drian and divide among 6
bowls. Ladle over the chicken and curry gravy and top each serving with a
little of the coconut cream. Sprinkle with some of the sliced chillies and
spring onions. Serve the
lemon wedges separately, for each diner to add juice according to taste.

*Lengkuas is the Malay word for the root known in English,
Spanish, and German as galangal; it is otherwise known as
laos (Indonesia), souchet long (Vietnam), or kha (Thai and
Laotian). If you don't have any, then use a mixture of 4
parts ginger to 1 part cardamom. (czyli korzen imbiru)
** phom kari - niestety nie mam pojecia o ktore curry proszek im chodzi -
ale mozna go zastapic uzywajac Madras curry powder.

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