Thai red curry paste.

Yield: 10 servings

Measure Ingredient
9 \N Dry Red Chili Peppers.
½ cup Shallots, peeled and sliced
¼ cup Garlics, chopped.
2 tablespoons Galanga root, cut to strips.
¼ cup Lemon grass, sliced.
1 tablespoon Kaffir lime rind, cut fine.
2 tablespoons Coriander seeds.
1 tablespoon Fennel seeds.
1 tablespoon Kapi (shrimp/fish paste).
2 teaspoons Salt.
2 teaspoons Peppers.

Cut open dry red chili pods. Discard seeds, and soak in water for a few minutes.

Put all ingredients in a mortar and pound till mixed finely.

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