Red And Green Curry Pastes (Thai Curries)

Course : Curry
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3 small shallots
3 cloves garlic
2 stalks lemon grass
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
10 medium dried red chiles
1 tablespoon chopped coriander root
1 tablespoon ground galangal
2 teaspoons grated lime peel
1 piece trassi
1 teaspoon salt to taste

Preparation / Directions:

This is used for beef and other robust dishes. Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add the coriander and cumin seeds after 2-3 minutes. Dry roast until they darken, shaking the pan to prevent burning. Allow to cool, then grind to a powder with the peppercorns. Remove the seeds from the chiles and chop. Pound or process all the ingredients to a smooth paste. * For Green Curry Paste, follow the recipe for Red curry paste, using fresh green chiles instead of dried red and adding 2 tbsp. chopped coriander leaves.

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