Preparation:
Cut the chile peppers into small pieces and soak them in a cup of cold water for 15 minutes. Separate the seeds and discard them.
Place the prepared chiles into a mortar or food processor. Add the remaining ingredients and blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use.
* If using dried galangal, soak in cold water for 15 minutes.
Makes 1/2 cup.
Source: Pojanee Vatanapan's "Thai Cookbook |
