Thai Red Curry Paste
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INGREDIENTS 6 dried red chilies
1 lemongrass or 1 teaspoon dried lemongrass
5 garlic cloves, peeled
3 medium shallots, peeled
1 teaspoon Kaffir lime zest or lemon zest
1 teaspoon Galanga, fresh or *driedCut the chili peppers into small pieces and soak them in a cup of cold water for 15 minutes. Separate the seeds and discard them.
Place the prepared chilies into a mortar or food processor. Add the remaining ingredients and 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.
NOTE - If using dried Galanga, soak in cold water for 15 minutes.