Peppery Curry Paste

Recipe Ingredients

12		Dried red chili peppers - - soaked, seeded & c
1 teaspoon	5ml	Kaffir peel - chopped
4 teaspoons	20ml	Cilantro root - chopped
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black peppercorns - ground
2 teaspoons	10ml	Galanga powder
1 teaspoon	5ml	Lemongrass - chopped
1 teaspoon	5ml	Garlic - chopped
1/2 cup	73g / 2.6oz	Shallots - chopped

Recipe Instructions

Soak all dried ingredients until soft (See note).

Place all ingredients in a blender or food processor and blend until a smooth paste is formed. If using dried ingredients, add some water, but not too much.

NOTE: Use 2 tsp dried kaffir, or 2 tsp dried lemon grass to replace the fresh called for above.

Puangkram C. Schmitz and Michael J. Worman, "Practical Thai Cooking"

Source:
Paul Kirk

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