Traditional Thaï Red Curry Paste - Multicarbs
I was lucky enough to make a Red Curry Paste right in Bangkok. We'd booked a whole day of recipe-making ; boy, was it tiresome ! But no regrets ; with my companion, we learnt how to make Pad Thaï,...
Ingredients
- 45 grams dry spur chilies
- 15 grams small dried red chilies
- 2 teaspoons coarse salt
- 1 teaspoon white peppercorns
- 4 tablespoons minced galangal
- 2 lemongrass stalks, bottom half only
- 6 cilantro roots
- 1 kaffir lime, zested
- 12 garlic cloves
- 120 grams shallots
- 4 teaspoons fermented shrimp paste
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