Red Thai Curry Paste

Recipe Ingredients

14		Dried red chiles - seeds removed, soaked in water
2 teaspoons	10ml	Galangal - chopped
1		Lemon grass stalk - bottom
1		Only - sliced
1 teaspoon	5ml	Shredded lime zest
10		Coriander roots - chopped
4		Garlic cloves - chopped
1		Shallot - chopped
1 teaspoon	5ml	Shrimp paste
10		Black peppercorns
2 tablespoons	30ml	Oil

Recipe Instructions

Pound or process all of the ingredients in a mortar, blender, or processor to a smooth even paste. If necessary, add a little more oil when processing.

You may substitute 16 coriander stems for coriander roots.

Yield: 4 tablespoons

Source:
"The Southeast Asia Cookbook" by Ruth Law

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