Red Curry Paste
Makes 1 1/2 cups, slightly more if blended. From Southeast Asian Flavors.
1 c. dried hot chilies, remove stems and seeds
1 tsp thai shrimp paste (gkapi) toasted
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp white peppercorns
4 shallots, roughly chopped
8-12 Thai bird chilies or other red hot chilies
10 cloves garlic, roughly chopped
1 tsp kosher salt
6 stalks lemon grass, trimmed and sliced very thin (about 1/16" thick)
2 tbsp galangal, finely grated
2 tsp minced cilantro root or 2 tbsp cilantro stems
2 tsp shredded kaffir lime leaves
1 c. dried hot chilies, remove stems and seeds
1 tsp thai shrimp paste (gkapi) toasted
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp white peppercorns
4 shallots, roughly chopped
8-12 Thai bird chilies or other red hot chilies
10 cloves garlic, roughly chopped
1 tsp kosher salt
6 stalks lemon grass, trimmed and sliced very thin (about 1/16" thick)
2 tbsp galangal, finely grated
2 tsp minced cilantro root or 2 tbsp cilantro stems
2 tsp shredded kaffir lime leaves
- Soak chiles in 2 c. room temperature water for 30 mins. Drain, reserving water. Squeeze out excess moisture from the chilies. Set aside.
- Toast cumin to dark brown; coriander seeds to medium brown; peppercorns until fragrant. Cool and pulverize spices in spice blender.
- Place ingredients in blender in this order: shallots, salt, fresh chilies, garlic. Add 1/4 cup chile rehydration water. Puree until smooth. Be patient and resist adding more water.
- Once semi-smooth, add soaked dried chiles, lemongrass, galangal, spices, kaffir lime and cilantro stems. Blend until very smooth. Add shrimp paste and mix in well.
- Transfer to container and store in refrigerator for up to 2 months.
