Recipe Archives->Vegetarian->Red Curry Paste

Vegetarian Thai Red Curry Paste

7 fresh red chilis, halved, deseeded and blanched (can use dried chilis)
2 tsp cumin seeds
2 tsp coriander seeds
2.5cm/1inch piece of galangal, peeled & chopped
Half a stalk of lemon grass, chopped
1 tsp salt
grated rind of 1 lime
4 garlic cloves, chopped
3 shallots, chopped
2 kaffir lime leaves, mid-rib removed, shredded
1 tbsp oil to blend

Grind all ingredients together (small food processor worked well).

Paste will keep for three weeks in sealed jar in refrigerator.
Using the above amounts, I made enough paste for two fairly mild
dishes.

Does not have the red colour of the commercial pastes but it tastes
good and it's vegan.

Printable version: red-curry-paste.txt.