This can be used for khao soi gai, laksa or any South East Asian curry. I find Mexican dried chillies work well here because of their size and how easy it is to remove the seeds. You could use large Asian ones, but just double the quantity.
Remove the stems and seeds from the dried chillies. Place in a bowl and pour boiling water over. Leave for 15 minutes or until very soft.
Drain and place the chillies in a blender with all of the remaining ingredients and
Scrape the paste into a sterilised jar with a fitted lid and keep refrigerated for up to 30 days. You can also freeze in a zip lock bag with the air pushed out.
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