Red curry paste II

Red curry paste II

By
From
South East Asian Food

Ingredients

Quantity Ingredient
4 large dried chillies, seeded, soaked in warm water for 30 minutes and then squeezed dry
1 stalk lemongrass, finely sliced
2 slices galangal, chopped
3 coriander roots, chopped
1/2 teaspoon kaffir lime skin, chopped
1 teaspoon shrimp paste
4 medium-sized garlic cloves, finely sliced
3 shallots, finely sliced
1/4 teaspoon peppercorns, ground

Method

  1. Mash all the curry paste ingredients to a fine paste in a mortar – first the chillies, then the lemongrass, the galangal, the coriander roots, lime skin, shrimp paste, the garlic and the shallots. Or put everything in together and do this in a food processor attachment. Grind peppercorns to a powder and add last, mixing well.
Tags:
SBS
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