Chang Mai Curry Paste
| Ingredients |
| 10 red dried chillies |
| 5 tbsp. of shallots |
| 2 tbsp. of garlic |
| 1/2 tbsp. finely chopped galangal (Thai ginger) |
| 2 tbsp. finely chopped lemongrass |
| 1 tsp. shrimp paste/salt |
| 1 tsp. finely chopped kaffir lime peel |
| 1 tsp. coriander root/ coriander stem |
| Method |
| 1. Soak the red dried chillies in the hot water for 10 minutes |
| 2. Put garlic, lemongrass, galangal, kaffir lime peel, coriander root into the mortar and pound well. |
| 3. Add shallots, red dried chillies and pound well. |
| 4. Add shrimp paste and pound until smooth and fine. |
| Tips: |
| The Chang Mai curry paste is used for making Chang Mai curry and can be kept in the refrigerator for up to 4 months. |