Red Curry Paste
 

Red Curry Paste

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Serving Size : 1 servings.
Category : Curry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 dried red chiles
1 fresh lemon grass -=or=-
1 teaspoon dried lemon grass
5 garlic cloves -- peeled
3 medium shallots -- peeled
1 teaspoon lemon zest
1 teaspoon galangal -- fresh or dried*



Ready, set, cook!



Cut the chile peppers into small pieces and soak them in a cup of cold
water for 15 minutes. Separate the seeds and discard them. Place the
prepared chiles into a mortar or food processor. Add the remaining
ingredients and blend well until a thick paste, like peanut butter is
formed. If the ingredients are too dry, add a few drops of cold water.
Put the curry paste in a tightly covered container in the refrigerator
until ready to use. * If using dried galangal, soak in cold water for
15 minutes. Makes 1/2 cup. Source: Pojanee Vatanapan's "Thai Cookbook"






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