Simple red curry paste

 
                           SIMPLE RED CURRY PASTE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    Dried long red chilies
    4       sl           Dried kaffir lime rind
                         -(makrut)
    1                    1/2-in lump fresh galangal
                         -ÿÿ
    4                    -dried quarter-sized pieces
    1       t            Whole coriander seeds
    1       t            Whole cumin seeds
    2                    Stalks fresh lemon grass
                         -(white bottoms only),
                         - cut into 1/2-in pieces
    2                    Shallots
    4                    Cloves garlic
    2       tb           Fresh coriander roots
    1       t            Shrimp paste (kapi)
    3       tb           Vegetable oil
 
   CRACK DRIED CHILES and shake out seeds. Remove and discard stems. Cover
   pods with warm water for 15 minutes or until soft. Drain well. Soak dried
   kaffir lime rind in warm water for 15 minutes or until soft. Do the same if
   using dried galangal. In an ungreased skillet over medium heat, toast
   coriander and cumin seeds for 3 minutes or until fragrant. When cool, in a
   spice mill, finely grind the coriander and cumin seeds; remove and set
   aside. In the spice mill, individually grind the reconstituted makrut rind,
   galangal, lemon grass and chilies into a fine powder. As each ingredient is
   done, remove and transfer it to a mini food processor or blender. Add the
   shallots, garlic, coriander roots, shrimp paste and reserved coriander mix
   to the processor or blender. Process or blend the mixture into a smooth
   paste. Pour the oil down through the feed tube while processing. Transfer
   mixture to a mortar and pound out any lumps into a smooth paste. Makes 1/3
   Cup
  
 
 
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