Red Curry Paste
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Cumin Seed (toasted)2 stalks
Lemongrass (fresh)2 tbsps
Garlic (coarsely chopped)2 tsps
Shrimp Paste1 tsp
SaltDirections:
1
Place chiles in a small bowl of warm water to soak for 20 minutes
2
Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder
3
Set aside
4
Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk
5
Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down
6
Add the garlic and shallot and grind until a moist paste forms, about 5 minutes
7
Drain the chiles and add them to the paste in the mortar
8
Add the spices, shrimp paste and salt and grind well
9
Transfer paste to a jar, cover tightly and refrigerate