Red Curry Paste
| Ingredients |
| 5 red dried chillies, soak in water |
| 3 tbsp. chopped shallots |
| 1 tbsp. minced garlic |
| 50 g. chopped galangal (thai ginger) |
| 1/2 tbsp. chopped lemongrass |
| 1 tsp. lesser ginger (kra - chai) |
| 1 tsp. shrimp paste / salt |
| 1/2 tsp. chopped kaffir lime peel |
| Method |
| 1. Soak the dried red chillies in the hot water for 10 minutes. |
| 2. Put garlic, red chillies and tumeric root into the mortar and pound well. |
| 3. Add lemongrass, galangal, coriander root, kaffir lime peel and pound well. |
| 4. Add shallot, lesser ginger and pound well. |
| 5. Add shrimp paste and pound until smooth and fine. |
| Tips: |
| The red curry paste may be used to make red curry
and can be kept in sealed glass jar in a refrigerator for up
to 4 months. You can substitute shrimp paste by salt if the shrimp paste is not available. |
| To apply Red Curry Paste to Yellow Curry Paste, add Indian curry powder but leave out the shrimp paste and lesser ginger. |