Peppery Curry Paste

Course : Curry
Serves: 1
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12 medium dried red chile peppers -- soaked, seeded and chopped
1 teaspoon kaffir peel -- chopped
4 teaspoons cilantro root -- chopped
1 teaspoon salt
1 teaspoon black peppercorns -- ground
2 teaspoons galangal powder
1 teaspoon lemongrass -- chopped
1 teaspoon garlic chopped
1/2 cup shallots -- chopped

Preparation / Directions:

Soak all dried ingredients until soft (See note). Place all ingredients in a blender or food processor and blend until a smooth paste is formed. If using dried ingredients, add some water, but not too much. NOTE: Use 2 tsp. dried kaffir, or 2 tsp. dried lemon grass to replace the fresh called for above. "Practical Thai Cooking" by Puangkram, Schmitz and Worman

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