Thai Red Curry Paste

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

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

Spice Mix
Pescatarian
Spicy
Gluten-free

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