Recipe Archives->Asian Sea->Red Curry Paste

Red Thai Curry Paste
Yield: 3 tablespoon

14 dried red chiles, seeds removed, soaked in water
2 ts galangal, chopped
1 lemon grass stalk, bottom 6 inches only, sliced
1 ts shredded lime zest
10 coriander roots, chopped
4 garlic cloves, chopped
1 shallot, chopped
1 ts shrimp paste
10 black peppercorns
2 tb oil

Pound or process all of the ingredients in a mortar, blender, or
processor to a smooth even paste. If necessary, add a little more
oil when processing.

You may substitute 16 coriander stems for coriander roots.

Printable version: red-curry-paste.txt.