Gang ba curry paste

Yield: 1 cup

Measure Ingredient
13 eaches Dried red chili peppers, soaked, seeded & chopped
2 tablespoons Shallots -=OR=- red onion
1 tablespoon Garlic, chopped
1 tablespoon Galanga
3 tablespoons Kaffir
1 tablespoon Lemon rind, grated
1½ tablespoon Lemon grass, chopped
1 teaspoon Ginger, chopped

Soak all dried ingredients until sufficiently soft.

Place all ingredients in a blender or food processor & blend to form a smooth paste. It may be necessary to add a few drops of water to make the paste smooth.

Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" From: Mark Satterly Date: 09-17-94

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