Red Curry Paste
From Quick & Easy Thai: 70 Everyday Recipes
- 3 large dried red chile peppers - New Mexico, Anaheim or Pasilla
- 10 small dried red chile peppers - Chiles de Arbol or Chiles Japones
- 1/2 cup shallots or onion (1 small)
- 1/4 cup garlic
- 1 tbsp galanga root1
- 1 tbsp ground coriander*2
- 1 tsp cumin*
- 1/2 tsp pepper*
- 1/2 tsp salt
- optional ingredients3
Stem and seed the chiles. Tear them into small pieces and put them into a small bowl. Cover with hot water and set aside for about 30 - 45 minutes.
Combine the remaining ingredients in a food processor along with the chiles and 1/4 cup of their soaking water. Puree. Add additional soaking water if necessary if the paste is too thick.
Remove to a small jar or a freezer container and cover tightly. Keeps in the fridge for about 3 weeks and in the freezer, 3 months. Don't forget to label it with the name and date so you don't forget.
Notes:
- Substitute 1 1/2 tbsp ginger if you can't get galanga. It's very strong and very hard - I grated it straight from the freezer using my Microplane grater, which seems to be the most efficient tool for this job.
- You should be able to find ground or whole coriander at the same Hispanic market or section as the chiles.
- The author notes that you can add any or all of the following to make this even better: 2 tbsp fresh lemongrass; 2 tbsp cilantro roots, stems or leaves; 4 wild lime leaves
- Ingredients marked with a * can be omitted to make gaeng kua curry paste. (Red curry paste with these ingredients is called krueng gaeng peht, according to the book.)