Red curry paste (vatanapan)
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried red chilies | |
| 1 | Fresh lemon grass -=OR=- | |
| 1 | teaspoon | Dried lemon grass |
| 5 | Garlic cloves, peeled | |
| 3 | mediums | Shallots, peeled |
| 1 | teaspoon | Lemon zest |
| 1 | teaspoon | Galanga, fresh or dried* |
Directions
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"