Thai Red Curry Paste
Source of Recipe
Fire & Spice
List of Ingredients
- 2 tablespoons coriander seeds
- 1/2 teaspoon caraway or fennel seeds
- 1 1/2 teaspoons shrimp paste
- 3 teaspoon black or white peppercorns
- 1 teaspoon chili flakes (crushed dried chilies)
- 3 teaspoon (about 7 small strips) fresh or dried kaffir lime rind
- 1 stem lemongrass, coarsely chopped
- 5 cilantro (fresh coriander) roots
- 6 shallots, peeled
- 3 teaspoons cholpped galangal (or fresh ginger) or 1 teaspoon laos
- 6 to 8 cloves garlic, peeled
- 1 large fresh mild red chili, seeded
- 1 to 3 medium-sized fresh hot red chilies, seeded, or 10 Thai "bird's eye" (small, hot) chilies, soaked in hot water for 18 minutes and seeded
- 3 tablespoons vegetable oil
Instructions
- Place a wok or small saute pan over medium heat. Add the coriander and caraway or fennel seeds, the shrimp paste and peppercorns. Cook for about 3 minutes, stirring frequently and mashing the shrimp paste. When very aromatic add the chili flakes and kaffir lime peel and heat briefly. Transer to a mortar, spice grinder or blender (Note: A food processor is not really successful here unless in has a small bowl) and grind to a finely textured paste. Remove and set aside.
- Place the lemon grass, cilantro roots, shallots, ginger or galangal, the garlic and the chilies in the mortar, spice grinder, or in a food processor fitted with metal blades and grind to a paste, adding the vegetable oil a little at a time, to keep the machine running. Add the ground spice paste and process to a fine-textured paste. Store in a covered glass jar in the refrigerator for 1 to 2 weeks.
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