Thai Red Curry Paste

Preparation info
    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


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


  1. 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.
  2. Using a mortar and pestle, pound the chillies, lemongrass, galangal and lime skin or leaves into a paste. Add the remaining ingredients and pou