https://www.copymethat.com/r/l979yi6LN/thai-red-curry-paste/
46356642
XF8R3W7
l979yi6LN
2024-04-16 09:52:13
Thai Red Curry Paste
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Ingredients
- 17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
- 4 teaspoons coriander seeds
- 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
- 1 teaspoon whole black peppercorns
- 4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
- 6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
- 2 tablespoons chopped fresh cilantro roots or stems
- 5 small shallots, chopped (6 tablespoons)
- ¼ cup chopped garlic
- 15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped
- 2 teaspoons ga-pi (Thai shrimp paste)
- ½ teaspoon salt
- subheading: Special Equipment:
- a large (2-cup) mortar and pestle (preferably granite) or a mini food processor
Steps
Directions at epicurious.com
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