Red Curry Paste

Name: Red Curry Paste
Ingredients: 1/2 cup small dried red chiles, seeded and coarsely chopped; 10 whole peppercorns; 1 tablespoon whole coriander seed, toasted; 1 teaspoon cumin seed, toasted; 2 stalks fresh lemongrass; 1/4 cup coarsely chopped fresh cilantro root, or leaves and stems; 2 tablespoons finely chopped, peeled fresh galanga or ginger; 1 teaspoon minced wild or domestic lime zest; 2 tablespoons coarsely chopped garlic; 1/4 cup coarsely chopped shallot; 2 teaspoons shrimp paste; 1 teaspoon salt

12 ingredients

9 steps

Ingredients

1/2 cup small dried red chiles, seeded and coarsely chopped
10 whole peppercorns
1 tablespoon whole coriander seed, toasted
1 teaspoon cumin seed, toasted
2 stalks fresh lemongrass
1/4 cup coarsely chopped fresh cilantro root, or leaves and stems
2 tablespoons finely chopped, peeled fresh galanga or ginger
1 teaspoon minced wild or domestic lime zest
2 tablespoons coarsely chopped garlic
1/4 cup coarsely chopped shallot
2 teaspoons shrimp paste
1 teaspoon salt

Directions

1

Place chiles in a small bowl of warm water to soak for 20 minutes.
2

Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder.
3

Set aside.
4

Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk.
5

Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down.
6

Add the garlic and shallot and grind until a moist paste forms, about 5 minutes.
7

Drain the chiles and add them to the paste in the mortar.
8

Add the spices, shrimp paste and salt and grind well.
9

Transfer paste to a jar, cover tightly and refrigerate.