Red Thai Curry Paste Ingredients
14 dried red chiles, seeds removed, so, aked in water
2 tsp galangal, chopped
1 lemon grass stalk, bottom
1 6 inches only, sliced
1 tsp shredded lime zest
10 coriander roots, chopped
4 garlic cloves, chopped
1 shallot, chopped
1 tsp shrimp paste
10 black peppercorns
2 tbsp oil
Red Thai Curry Paste Directions
Pound or process all of the ingredients in a mortar, blender, or
processor to a smooth even paste. If necessary, add a little more oil
when processing.
You may substitute 16 coriander stems for coriander roots.
Appeared in The Southeast Asia Cookbook by Ruth Law.
Serves: 3
Red Thai Curry Paste Recipe brought to you by Recipes To Go
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Food Quotes:
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw
Red meat is not bad for you. Now blue-green meat, thatÆs bad for you!
Tommy Smothers
