Red Curry Paste

I could not believe the flavor of this curry paste!! I’ve never made my own curry paste before and could not believe the flavor. ┬áJust be sure to not put your nose to close to the food processor when you open it – whew – it blows you away, and may make you cry ­čÖé

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This recipe is also adapted from my Thai cooking class at the Sydney Fish Market.

Makes about 1 cup.

  • 24 long dried red chilies
  • 10 white peppercorns, crushed
  • 2 stalks lemongrass (lower 1/3), cleaned and sliced
  • 2 Tablespoons peeled and chopped galangal root
  • 1 cilantro root, soaked to clean
  • 1 teaspoon Thai shrimp paste, heated in microwave for 30 seconds
  • 1/2 cup shallots
  • 1/2 cup garlic
  1. Remove membranes and seed from chilies (you may want to wear gloves, and┬ádefinitely┬ádon’t touch your eyes!)
  2. Soak chilies in warm water for 15-30 minutes. Drain and dry.
  3. Place peppercorns, lemongrass, galangal root and cilantro root into food processor and blend for 5 minutes.
  4. Add remaining and process until it forms a paste.
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