Red curry paste (kruang gaeng ped)

Yield: 300 ml

Measure Ingredient
15 mediums Dried red chilies
10 \N Black peppercorns
1 tablespoon Ground coriander
1 tablespoon Ground cumin
2 teaspoons Salt
4 \N Whole cloves
3 \N 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

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

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