Simple Red Curry Paste

Recipe Ingredients

10		Dried long red chilies
4		Dried kaffir lime rind OR
1 teaspoon	5ml	Lime zest - minced
1 1/2		In lump fresh galangal/giner - minced
1 teaspoon	5ml	Whole coriander seeds
1 teaspoon	5ml	Whole cumin seeds
2		Fresh lemon grass (white bottoms only) - cut 1/2-in pieces
2		Shallots - chopped
4		Garlic - minced
2 tablespoons	30ml	Fresh coriander roots
1 teaspoon	5ml	Shrimp paste - (kapi)
3 tablespoons	45ml	Vegetable oil

Recipe Instructions

CRACK DRIED CHILES and shake out seeds. Remove and discard stems. Cover pods with warm water for 15 minutes or until soft. Drain well. Soak dried kaffir lime rind in warm water for 15 minutes or until soft. Do the same if using dried galangal.

In an ungreased skillet over medium heat, toast coriander and cumin seeds for 3 minutes or until fragrant. When cool, in a spice mill, finely grind the coriander and cumin seeds; remove and set aside. In the spice mill, individually grind the reconstituted kafir lime rind, galangal, lemon grass and chilies into a fine powder. As each ingredient is done, remove and transfer it to a mini food processor or blender. Add the shallots, garlic, coriander roots, shrimp paste and reserved coriander mix to the processor or blender. Process or blend the mixture into a smooth paste. Pour the oil down through the feed tube while processing. Transfer mixture to a mortar and pound out any lumps into a smooth paste.

Makes 1/3 Cup

Source:
"Discover Thai Cooking"

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