Thai Red Curry Paste

Name: Thai Red Curry Paste
Ingredients: 20 small dried red hot chiles, seeded and chopped; 2 stalks lemongrass, tender inner bulb from the bottom 5 inches, finely chopped; 2 tablespoons finely chopped cilantro (leaves, stems, and roots, if attached); One 2-inch piece fresh galangal or ginger, peeled and finely chopped; 6 garlic cloves, smashed; 1 tablespoon shrimp paste; 2 kaffir lime leaves, finely chopped; Zest of 1 lime, removed in strips with a peeler; 1 tablespoon ground coriander; 1 tablespoon sweet paprika; 2 teaspoons salt; 1 1/2 teaspoons ground cumin; 1 teaspoon freshly ground white pepper; 2 tablespoons peanut or other mild-flavored vegetable oil; 2 tablespoons water

15 ingredients

4 steps

Ingredients

20 small dried red hot chiles, seeded and chopped
2 stalks lemongrass, tender inner bulb from the bottom 5 inches, finely chopped
2 tablespoons finely chopped cilantro (leaves, stems, and roots, if attached)
One 2-inch piece fresh galangal or ginger, peeled and finely chopped
6 garlic cloves, smashed
1 tablespoon shrimp paste
2 kaffir lime leaves, finely chopped
Zest of 1 lime, removed in strips with a peeler
1 tablespoon ground coriander
1 tablespoon sweet paprika
2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground white pepper
2 tablespoons peanut or other mild-flavored vegetable oil
2 tablespoons water

Directions

1

In a mortar using a pestle or in a food processor, combine all the ingredients except the oil and water and pound or process until coarsely pureed.
2

Add the oil and pound or process until a fairly smooth paste forms.
3

Add the water 1 tablespoon at a time if the paste is too dry to process.
4

Will keep, tightly covered, in the refrigerator for up to 2 weeks.