Yield: 1 serving
|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