Red Thai Curry Paste

Ingredients

14 dried red chiles, seeds removed, so, aked in water 2 tsp galangal, chopped 1 lemon grass stalk, bottom 1 6 inches only, sliced 1 tsp shredded lime zest 10 coriander roots, chopped 4 garlic cloves, chopped 1 shallot, chopped 1 tsp shrimp paste 10 black peppercorns 2 tbsp oil	Advertisements

Preparation
 
Pound or process all of the ingredients in a mortar, blender, or
processor to a smooth even paste. If necessary, add a little more oil
when processing.

You may substitute 16 coriander stems for coriander roots.

Appeared in The Southeast Asia Cookbook by Ruth Law.

 

 
Servings: 3

 

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Most indians do not buy the stuff because it looses so much flavor (much like fresh ground pepper vs packaged ground pepper). instead, what i do is to buy raw cumin (ask them to sell you good quality "zeera" if you go to an indian store). to roast them, in a heavy (Upload by user)

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Peel onion, cut in half & slice into 1/4" thick slices. Separate the slices into shreds. Heat a large skillet till hot, then add the oil. When smoking hot, add the onions, do not stir but let them sizzle for 30 seconds. Now stir, keep roasting, tossing & tu (Upload by user)
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