|
|
|
 |
|
|
Thai Red Curry Paste
|
 |
|
12 ea Small dried chilies
4 Tbls. Chopped garlic
4 Tbls. Chopped shallot
2 Tbls. Chopped lemon grass
2 Tbls. Chopped galangal
1 Tbls. Chopped coriander root
1/2 tsp. Chopped Kaffir lime rind
1 tsp. Shrimp paste
1/2 tsp. Salt
1/4 tsp. Pepper corn
|
Soak dried chilies in hot water for 15 minutes and dry on the paper towel.
Into a blender, put the chilies and the rest of the ingredients except the shrimp paste and blend to mix well. Then add the shrimp paste and blend again to obtain about 1 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Since Thai food is quite popular around the world, especially in USA., I found a lot of chain grocery stores carry commercial Thai curry pastes in their shelves.
|
 |
Preparation Time: |
Serves: 1 cup |
| Recipe Origin: Thailand |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 12038 times. |
|
|
|
