Name: Thai Red Curry Paste
Yield: Makes 125 g (4½ oz/½ cup)
Ingredients: 3–4 dried long red chillies; 2 lemongrass stems, white part only, finely sliced; 8–10 dried small red chillies; 2.5 cm (1 inch) piece of galangal, finely sliced; 1 teaspoon very finely chopped kaffir lime skin or lime leaves (about half the skin from a kaffir lime or 4–5 leaves); 2 teaspoons shrimp paste; 1 teaspoon ground coriander, dry-roasted; 5–6 coriander (cilantro) roots, finely chopped; 4–5 garlic cloves, finely chopped; 3–4 red Asian shallots, finely chopped

Preparation info

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

3–4 dried long red chillies
8–10 dried small red chillies
2 lemongrass stems, white part only, finely sliced

Method

Remove the stems from the dried chillies and slit the chillies lengthways with a sharp knife. Discard the seeds and soak the chillies in hot water for 1–2 minutes, or until soft. Drain and roughly chop.
Using a mortar and pestle, pound the chillies, lemongrass, galangal and lime skin or leaves into a paste. Add the remaining ingredients and pou

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Ingredients

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