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Paste: 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



Recipe



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.