Sunday, May 22, 2011

Classic Red Curry Paste

Red curry paste in food processor
This paste is very SPICY!

3 oz. dried red New Mexico chilies
12 small dried Japanese chilies
1 Tbsp. whole coriander seed
1 1/2 Tbsp. shrimp paste (I left this out)
3/4 c. shallots, chopped
1/2 c. whole garlic, peeled
1/2 Tbsp. fresh kaffir lime peel or domestic lime peel, minced
2 stalks lemon grass, tough outer leaves discarded, lower stalks trimmed to 3" and finely sliced
1/3 c. fresh peeled ginger

Remove seeds and soak chilies for 30 minutes. Dry roast coriander seed in skillet; set aside to cool. Put shrimp paste in medium heat skillet for 5 minutes, turning once; set aside to cool.   Dry roast shallots and garlic for 5 minutes; cool. Combine everything in food processor with a little liquid until very fine paste.

Recipe courtesy of Elizabeth McDevitt

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