Red Curry Paste

Course : Condiments
Serves: 1
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---STEP ONE---
2 teaspoons whole coriander seed
1 teaspoon whole cumon seed
1 teaspoon black peppercorns
---STEP TWO---
1 teaspoon lime zest
4 tablespoons garlic chopped
15 medium thai bird chiles
1 cup fresh lemon grass -- chopped
2 teaspoons kaffir lime leaf -- chopped
1 tablespoon galangal -- chopped
2 tablespoons coriander root -- chopped
4 teaspoons shrimp paste
2 teaspoons salt

Preparation / Directions:

1. Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender. 2. Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste need to be thick thick thick. 3. Grill shrimp paste until softened and add to paste. Notes: Freeze paste in ice cube trays, using one cube for a dish serving 4 people. You can use paprika or red sweet pepper instead of the Thai chiles, in whole or part if you don't like things too spicy. Paste will keep in the fridge for up to 6 weeks and in the freezer for over a year. Uses: This paste in good in seafood, beef or chicken dishe

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