Chiang Mai Red Curry Paste |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another of the recipes from my sister, who went on a cooking class in Thailand. If you can't find galangal you can substitute ginger, for the coriander root you can substitute the stems. Ingredients:
10 red chilies, dried |
1/4 cup water, hot |
3 tablespoons garlic, chopped |
1 tablespoon galangal, finely chopped |
2 tablespoons lemongrass, finely chopped |
1 teaspoon lime peel, finely chopped |
1 teaspoon coriander root |
5 tablespoons shallots, chopped |
1 teaspoon shrimp paste or 1 teaspoon salt |
Directions:
1. Soak dried chillis in hot water for 15 minutes.
2. While the chillis are soaking, put garlic, galangal, lemongrass, lime peel & coriander root into a mortar (or electric grinder) & pound well.
3. Put shallot, red chillies & shrimp paste into mortar & pound until smooth (and there are no lumps).
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