Red Curry Paste from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam,

Name: Red Curry Paste from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam,
Ingredients: 1 tsp. Kosher salt; 10 cloves Garlic, roughly chopped; 2 Tbsp. Finely grated galangal; 6 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.); 2 tsp. Minced cilantro root or 2 Tbsp. of minced stems; 1 tsp. Grated kaffir lime zest or 2 tsp. shredded kaffir lime leaves; 2 tsp. Coriander seeds; 1 tsp. Thai shrimp paste (gkapi), toasted; 1 tsp. White peppercorns; 1 tsp. Cumin seeds; 8 to 12 Thai bird, red chilies or other hot red chilies (the more you add the hotter the curry); 4 Shallots, roughly chopped; 1 cup (1 oz. / 28 g.) Dried red hot chilies, remove stems and seeds

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The most common curry paste in Thailand is so versatile that it flavors the best Thai fish cakes the revered Kao Soi curry noodles and hundreds of variations of curry meat, fish and vegetables. Hig...

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Ingredients

1 tsp. Kosher salt
10 cloves Garlic, roughly chopped
2 Tbsp. Finely grated galangal
6 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.)
2 tsp. Minced cilantro root or 2 Tbsp. of minced stems
1 tsp. Grated kaffir lime zest or 2 tsp. shredded kaffir lime leaves
2 tsp. Coriander seeds
1 tsp. Thai shrimp paste (gkapi), toasted
1 tsp. White peppercorns
1 tsp. Cumin seeds
8 to 12 Thai bird, red chilies or other hot red chilies (the more you add the hotter the curry)
4 Shallots, roughly chopped
1 cup (1 oz. / 28 g.) Dried red hot chilies, remove stems and seeds