Red thai curry paste
3 Tablespoon
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | Dried red chiles, seeds removed, soaked in water | |
| 2 | teaspoons | Galangal, chopped |
| 1 | Lemon grass stalk, bottom | |
| 6 inches only, sliced | ||
| 1 | teaspoon | Shredded lime zest |
| 10 | Coriander roots, chopped | |
| 4 | Garlic cloves, chopped | |
| 1 | Shallot, chopped | |
| 1 | teaspoon | Shrimp paste |
| 10 | Black peppercorns | |
| 2 | tablespoons | Oil |
Directions
Pound or process all of the ingredients in a mortar, blender, or processor to a smooth even paste. If necessary, add a little more oil when processing.
You may substitute 16 coriander stems for coriander roots.
Appeared in The Southeast Asia Cookbook by Ruth Law.