Red Curry Paste

Course : Curry
Serves: 1
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6 medium dried red chiles
1 piece fresh lemon grass or
1 teaspoon dried lemon grass
5 cloves garlic -- peeled
3 medium shallots -- peeled
1 teaspoon lemon zest
1 teaspoon galangal -- fresh or dried*

Preparation / Directions:

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

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