Authentic Thai Red Curry Paste

Name: Authentic Thai Red Curry Paste
Ingredients: 15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an; 2 small red onions, quartered; 12 garlic cloves, fresh, roughly chopped; 2 stalks lemongrass, crushed and the white part chopped finely; 1 tablespoon galangal, peeled and chopped (galangal from a jar is OK, but ginger is not a good substitute); 2 tablespoons coriander roots, scraped, washed and chopped; 1 tablespoon lime zest, finely shredded (I use a microplane shredder); 2 teaspoons white peppercorns; 2 teaspoons coriander seeds, roasted in a dry pan until fragrant; 1 teaspoon cumin seed, roasted in a dry pan until fragrant; 1/2 teaspoon mace, roasted in a dry pan until fragrant (nutmeg will do if you can't get mace); 2 teaspoons salt; 2 teaspoons shrimp paste, wrapped in foil and roasted in a 180C/350F oven for 10-15 minutes

13 ingredients

8 steps

Ingredients

15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an
2 small red onions, quartered
12 garlic cloves, fresh, roughly chopped
2 stalks lemongrass, crushed and the white part chopped finely
1 tablespoon galangal, peeled and chopped (galangal from a jar is OK, but ginger is not a good substitute)
2 tablespoons coriander roots, scraped, washed and chopped
1 tablespoon lime zest, finely shredded (I use a microplane shredder)
2 teaspoons white peppercorns
2 teaspoons coriander seeds, roasted in a dry pan until fragrant
1 teaspoon cumin seed, roasted in a dry pan until fragrant
1/2 teaspoon mace, roasted in a dry pan until fragrant (nutmeg will do if you can't get mace)
2 teaspoons salt
2 teaspoons shrimp paste, wrapped in foil and roasted in a 180C/350F oven for 10-15 minutes

Directions

1

Prepare all ingredients as instructed above.
2

Drain the chillies and discard liquid.
3

In a food processor, puree the chillies and all the other fresh ingredients until very fine.
4

Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
5

Add the roasted shrimp paste to the spices and grind again until combined.
6

Add the spice/shrimp paste mix to the puree and mix well.
7

Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
8

1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.