Red Curry Paste

Red Curry Paste
  • Yield:6

Adapted from From Kebabs to Curries by Madhur Jaffrey.

Ingredients

  • Approximately 12 dried red chilies
  • 1 cup shallots, peeled and roughly chopped
  • 8 cloves garlic, peeled and roughly chopped
  • 3 tablespoons galangal, finely chopped
  • 2 lemongrass stalks, finely chopped
  • 1 thin slice kaffir lime peel, about 1 1/2 inches by and 1/2 inches, finely chopped
  • 2 cilantro roots, chopped, or 6 cilantro stalks with some leaves attached
  • 1 tablespoon ground white pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon shrimp paste
  • 2 tablespoons red paprika

Directions

  1. 1.

    Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes.

  2. 2.

    Place the softened chilies, along with the soaking liquid, in a blender with the rest of the ingredients. Blend, pushing down with a spoon or rubber spatula, until you have a smooth paste. Use immediately or freeze in plastic bags.

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