Thai Red Curry Paste

Recipe Ingredients

9		Dry red chili peppers.
1/2 cup	118ml	Shallots - peeled and sliced
1/4 cup	36g / 1.3oz	Garlic - chopped.
2 tablespoons	30ml	Galanga root - cut to strips.
1/4 cup	59ml	Lemon grass - sliced.
1 tablespoon	15ml	Kaffir lime rind - cut fine.
2 tablespoons	30ml	Coriander seeds.
1 tablespoon	15ml	Fennel seeds.
1 tablespoon	15ml	Kapi - (shrimp/fish paste).
2 teaspoons	10ml	Salt.
2 teaspoons	10ml	Peppers.

Recipe Instructions

Cut open dry red chili pods. Discard seeds, and soak in water for a few minutes. Put all ingredients in a mortar and pound till mixed finely.

Source:
the California Culinary Academy

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