Peppery curry paste

Yield: 1 cup

Measure Ingredient
12 eaches Dried red chili peppers, soaked, seeded & chopped
1 teaspoon Kaffir peel, chopped
4 teaspoons Cilantro root, chopped
1 teaspoon Salt
1 teaspoon Black peppercorns, ground
2 teaspoons Galanga powder
1 teaspoon Lemongrass, chopped
1 teaspoon Garlic, chopped
½ cup Shallots, chopped

Soak all dried ingredients until soft (See note).

Place all ingredients in a blender or food processor & blend until a smooth paste is formed. If using dried ingredients, add some water, but not too much.

NOTE: Use 2 ts dried kaffir, or 2 ts dried lemon grass to replace the fresh called for above.

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

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