Thai red curry paste.
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | 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. |
Directions
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.