Red curry paste

Yield: 1 serving

Measure Ingredient
6 eaches Dried red chilies
1 each Fresh lemon grass -=OR=-
1 teaspoon Dried lemon grass
5 eaches Garlic cloves, peeled
3 mediums Shallots, peeled
1 teaspoon Lemon zest
1 teaspoon Galanga, fresh or dried*

Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Separate the seeds & discard them.

Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use.

* If using dried galanga, soak in cold water for 15 minutes.

Makes ½ cup.

Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-17-94

Similar recipes