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  • Thai Red Curry Paste

    Ingredients

    Wet ingredients

    • Ingredients
      Amount
    • Kaffir lime leaves, minced
      1 Tbsp.
    • Lemon grass, minced
      3 Tbsp.
    • Garlic, minced
      3 Tbsp.
    • Shallot, minced
      3 Tbsp.
    • Cilantro stems, minced
      3 Tbsp.
    • Galangal (Thai ginger), minced
      3 Tbsp.
    • Shrimp paste, wrap in foil and heat over stove until fragrant
      1 tsp.
    • Fresh red jalapeños, seeds removed and minced
      6 ea.

    Dry ingredients

    • Ingredients
      Amount
    • Whole dried red chilies, seeds removed
      16 ea.
    • Ground coriander
      2 tsp.
    • Ground cumin
      2 tsp.
    • Ground white pepper
      1 tsp.
    • Paprika powder
      1 ½ tsp.
    • Caraway seed
      1 tsp.
    • Nutmeg
      ¼ tsp.

    Method

    1. In mortar and pestle, pound all wet ingredients until pasty and add the ground up dry ingredients, which you have ground up in a coffee grinder. As an alternative method, read the following paragraph.
    2. In spice grinder, combine all dry ingredients and grind until powdery. In blender, grind wet ingredients until pasty. You may need some oil to help move the ingredients. Now add the dry mixture and combine in blender until well mixed. Store in container in refrigerator.