Thailand - Thai Red Curry Paste

Thai Red Curry Paste

Ingredients

-       6 ea Dried red chilies

-       1 ea Fresh lemon grass

OR

-       1 ts Dried lemon grass

-       5 ea Garlic cloves, peeled

-       3 md Shallots, peeled

-       1 ts Kaffir lime zest OR Lemon zest

-       1 ts Galanga, fresh or dried*

Directions

-       Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes.

-       Separate the seeds & discard them.

-       Place the prepared chilies into a mortar or food processor.

-       Add the remaining ingredients & 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.

* If using dried galanga, soak in cold water for 15 minutes.

Makes 1/2 cup.