Red Curry Paste Recipe - Cooking Index
Red Curry Paste Recipe - Cooking Index
| 6 | Dried red chilies | |
| 1 | Fresh lemon grass -=or=- | |
| 1 teaspoon | 5ml | Dried lemon grass |
| 5 | Garlic cloves - peeled | |
| 3 | Shallots - peeled (medium) | |
| 1 teaspoon | 5ml | Lemon zest |
| 1 teaspoon | 5ml | Galanga - fresh or dried* |
Cut 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.
* If using dried galanga, soak in cold water for 15 minutes.
Makes 1/2 cup.
Pojanee Vatanapan's "Thai Cookbook"
Source:
Contributed By Dave Klose
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.