Red Curry Paste (Vatanapan) Ingredients
6 dried red chilies
1 fresh lemon grass -=or=-
1 tsp dried lemon grass
5 garlic cloves, peeled
3 medium shallots, peeled
1 tsp lemon zest
1 tsp galanga, fresh or dried*
Red Curry Paste (Vatanapan) Directions
Cut the chili peppers into small pieces & soak them in a cup of cold
water for 15 minutes. Separate the seeds & discard them.
Place the prepared chilies into a mortar or food processor. Add the
remaining ingredients & blend well until a thick paste, like peanut
butter is formed. If the ingredients are too dry, add a few drops of
cold water. Put the curry paste in a tightly covered container in the
refrigerator until ready to use.
* If using dried galanga, soak in cold water for 15 minutes.
Makes 1/2 cup.
Pojanee Vatanapan's "Thai Cookbook"
Serves: 1
Red Curry Paste (Vatanapan) Recipe
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