Thai Red Curry Paste

INGREDIENTS

12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes

1 tablespoon coriander seeds

1/2 teaspoon black peppercorns

1/2 cup chopped shallots

1/4 cup chopped garlic

3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced

3 tablespoons peeled and chopped fresh ginger root, or galanga

2 tablespoons chopped cilantro stems

2 teaspoons chopped lime zest, preferably Kaffir lime

1 teaspoon shrimp paste

INSTRUCTIONS:

1) In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool.

2) Grind in a spice grinder or mortar and pestle.

3) Return the pan to medium heat. Add shallots and garlic. Cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.

4) Drain the chiles, reserving the liquid, and roughly chop.

5) In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid.

6) Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.

Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.

FREEZER FRIENDLY You can freeze your curry paste. (3-6 months).