Thai Red Curry Paste

Recipe Ingredients

1/2 cup	118ml	Small dried red chiles - seeded, and
		Coarsely chopped
10		Peppercorns
1 tablespoon	15ml	Whole coriander seed - toasted
1 teaspoon	5ml	Cumin seed - toasted
2		Fresh lemongrass stalks
1/4 cup	4g / 0.1oz	Coarsely-chopped fresh cilantro root
		(or cilantro leaves and stems)
2 tablespoons	30ml	Finely-chopped, peeled fresh galanga
		(or peeled fresh ginger)
1 teaspoon	5ml	Minced wild or domestic lime zest
2 tablespoons	30ml	Coarsely-chopped garlic
1/4 cup	36g / 1.3oz	Coarsely-chopped shallot
2 teaspoons	10ml	Shrimp paste
1 teaspoon	5ml	Salt

Recipe Instructions

Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside.

Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes.

Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate.

This recipe yields about 1 cup of paste.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A08 broadcast 09-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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