Simple Red Curry Paste



INGREDIENTS:

10  Dried long red chilies

4 sl Dried kaffir lime rind (makrut)

1 1/2-in lump fresh galangal
or
4  dried quarter-sized pieces

1 ts Whole coriander seeds

1 ts Whole cumin seeds

2 Stalks fresh lemon grass (white bottoms only),
cut into 1/2-in pieces

2 Shallots

4 Cloves garlic

2 tb Fresh coriander roots

1 ts Shrimp paste (kapi)

3 tb Vegetable oil

DIRECTIONS:

1. Crack dried chiles and shake out seeds. Remove and
discard stems. Cover pods with warm water for 15 minutes
or until soft. Drain well. Soak dried kaffir lime rind in
warm water for 15 minutes or until soft. Do the same if
using dried galangal. In an ungreased skillet over medium
heat, toast coriander and cumin seeds for 3 minutes or
until fragrant. When cool, in a spice mill, finely grind
the coriander and cumin seeds; remove and set aside. In
the spice mill, individually grind the reconstituted
makrut rind, galangal, lemon grass and chilies into a fine
powder. As each ingredient is done, remove and transfer it
to a mini food processor or blender. Add the shallots,
garlic, coriander roots, shrimp paste and reserved coriander
mix to the processor or blender. Process or blend the mixture
into a smooth paste. Pour the oil down through the feed tube
while processing. Transfer mixture to a mortar and pound out
any lumps into a smooth paste.



Simple Red Curry Paste