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Red Curry Paste
1 dried big red chili (soaked in water)
½ tsp finely sliced coriander root
½ tsp roasted coriander seeds
1/8 tsp roasted cumin
½ tsp finely sliced galangal
1 tbsp coarsely sliced garlic
¼ tsp finely sliced kaffir lime rind
½ tbsp finely sliced lemon grass
¼ tsp mace
¼ tsp nutmeg
3 black pepper corns
½ tsp sea salt
1 tbsp coarsely sliced shallots
½ tsp shrimp paste
Additional Information
Pound dried chilies and salt thoroughly, add galangal, lemon grass, kaffir lime rind, coriander roots, garlic, shallots, balance of ingredients and pound well.
Rating: 1/2 cup
Serving Size: varies by recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Instructions
- Combine coriander seeds, cumin, and peppercorns in a mortar to obtain a fine paste. Transfer to a bowl and put aside.
- Pound dried chilies and salt thoroughly, add galangal, lemon grass, kaffir lime rind, coriander roots, garlic, shallots, balance of ingredients and pound well.
- Add the cumin mixture, follow with shrimp paste. Pound until everything is well-combined.
Notes
Nam Phrik Gang Phet