Red curry paste (kruang gaeng ped)
300 ml
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | mediums | Dried red chilies |
| 10 | Black peppercorns | |
| 1 | tablespoon | Ground coriander |
| 1 | tablespoon | Ground cumin |
| 2 | teaspoons | Salt |
| 4 | Whole cloves | |
| 3 | Bay leaves | |
| 1 | teaspoon | Ground nutmeg |
| 1 | medium | Onion; chopped |
| 2 | tablespoons | Chopped garlic |
| 4 | tablespoons | Roughly chopped lemon grass |
| 1 | tablespoon | Galangal, dried soaked 1/2 hour in hot water |
| 4 | tablespoons | Chopped coriander roots |
| 2 | teaspoons | Chopped lime zest |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Ground red pepper |
Directions
Grind first 8 ingredients in a blender or spice mill.
Process all ingredients together in blender or food processor until a smooth paste is formed. Refrigerate and use curry paste within a week, or spread paste in a plastic zipper bag and freeze flat on a baking sheet, breaking off pieces of the frozen paste as needed for curry recipes.
Adapted by Karen Mintzias from a recipe in: "Thai Cooking Class" by Somi Anuntra Miller & Patricia Lake Submitted By KAREN MINTZIAS On 11-19-95