Thai Red Curry Paste

Name: Thai Red Curry Paste
Ingredients: 12 dry red chilies; 6 cloves garlic; 1 piece galangal or ginger; 1/2 teaspoon peppercorns; 1 teaspoon cumin seeds; 2 teaspoons coriander seeds; 1 stalk lemongrass white part only, chopped; 1 lemon or kaffir lime; 1/4 teaspoon lemon rind of, or kaffir lime; 2 tablespoons fresh coriander stalks, chopped; 6 Thai bird's eye chilies or regular small red chilies; salt to taste; 2 teaspoons shrimp paste optional

13 ingredients

4 steps

Ingredients

12 dry red chilies
6 cloves garlic
1 piece galangal or ginger
1/2 teaspoon peppercorns
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 stalk lemongrass white part only, chopped
1 lemon or kaffir lime
1/4 teaspoon lemon rind of, or kaffir lime
2 tablespoons fresh coriander stalks, chopped
6 Thai bird's eye chilies or regular small red chilies
salt to taste
2 teaspoons shrimp paste optional

Directions

1

To make the Thai Red Curry Paste, first soak the dried red chillies in warm water until softened, about 15 minutes or so. Once soaked, strain and set aside.
2

In a small skillet, roast the coriander seeds, cumin seeds and peppercorns for a few minutes until fragrant. Turn off the heat and allow it to cool.
3

In a grinder, finely grind all the ingredients into a smooth paste adding a few tablespoons of water whenever required. The red curry paste should be thick and not watery.
4

Store in a clean airtight container in the fridge. Make sure to use clean spoon to scoop out the paste.