Thai Red Curry Paste

Name: Thai Red Curry Paste
Ingredients: 15 -20 red chili peppers, seeded; 2 stalks fresh lemongrass, coarsely chopped; 5 shallots, thinly sliced; 1 garlic clove; 1 tablespoon ginger, coarsely chopped (Kha or greater ginger); 3 kaffir lime leaves, chopped; 14 cup cilantro roots (also called Chinese parsley); 12 teaspoon ground coriander; 12 teaspoon ground caraway seed; 12-1 tablespoon fish sauce (to taste) or 1 teaspoon salt; 14 teaspoon shrimp paste (optional); 2 tablespoons oil

12 ingredients

6 steps

Ingredients

15 -20 red chili peppers, seeded
2 stalks fresh lemongrass, coarsely chopped
5 shallots, thinly sliced
1 garlic clove
1 tablespoon ginger, coarsely chopped (Kha or greater ginger)
3 kaffir lime leaves, chopped
14 cup cilantro roots (also called Chinese parsley)
12 teaspoon ground coriander
12 teaspoon ground caraway seed
12-1 tablespoon fish sauce (to taste) or 1 teaspoon salt
14 teaspoon shrimp paste (optional)
2 tablespoons oil

Directions

1

Combine the ingredients in a good processor and process until smooth.
2

If a mortar and pestle is used, then add oil after all the other ingredients are ground.
3

Refrigerate in a glass container for several months.
4

We have found that this freezes well in either vacuum freezer bags such as the Reynold's brand, just spoon it in, let it get cold in the fridge, then suck the air out, or in the clear sided Rubbermaid freezer containers for up to 2 years.
5

We prefer the bags, as they are more air tight and easier to store.
6

We reseal them and pop them back into the freezer until we need it again.