Sunday, April 5, 2009

Red Curry Paste

If any of these ingredients cannot be found at your grocery store you might have to make a trip to your local asian supermarket. The heat of any curry is determined by what heat chilies you add. If you want less to no heat just scrape out the chili seeds.


15 dried red chilies (Small - medium size)soaked in hot water for 10 minutes (Until slightly soften and plumped)
2 small red onions
12 cloves garlic
2 stalks lemongrass, finely sliced (if you absolutely can't get your hands on some use 1 tsp lemon zest)
1 tablespoon ginger very finely chopped
2 tablespoons coriander root (cilantro) chopped (if you cannot find cilantro with the root use the stems)
1 tablespoon kaffir lime leaves, finely sliced
2 teaspoons white peppercorns
2 teaspoons coriander seeds, roasted
1 teaspoon cumin seeds, roasted
2 teaspoons salt
2 teaspoons shrimp paste, roasted (warning.. open up your windows when you roast this)

In a food processor, puree all the chilies and other fresh ingredients until very fine. Grind all the spices together and combine with this puree. Store in a tightly sealed container in the fridge or freeze in ice block trays and cover.

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