Yield: 3 servings
| Measure | Ingredient |
|---|---|
| \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 |
| ½ teaspoon | Salt |
* 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.