Yield: 3 servings
|\N \N||Stephen Ceideburg|
|2 larges||Shallots, minced|
|1 tablespoon||Minced garlic (3 cloves)|
|1 tablespoon||Peeled, minced fresh galangal or:|
|1 \N||Two-inch long slice dried *|
|1 \N||Inch piece fresh lemon grass, minced, or:|
|1 tablespoon||Dried, soaked in water for 30 minutes, drained and minced|
|8 \N||Dried whole red chilies, with seeds, minced, or:|
|2½ teaspoon||Crushed red-pepper flakes|
|2 teaspoons||Minced cilantro root|
|1 \N||Fresh kaffir lime leaf, minced **|
|½ teaspoon||Shrimp paste|
* soaked in hot water for 30 minutes, drained and minced, or 2 tsp.
peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or ½ tsp. grated lime zest The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs. This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired.
In a mortar or a small bowl, combine all the ingredients. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.) Makes 3 to 3½ Tbsp.
From "Eating Well", Jan/Feb, 1992.