Red Curry Paste (Krueng Gaeng Peht)

Ingredients

• 1/2 cup small dried red chili
• 10 peppercorns
• 1 tablespoon whole coriander seed
• 1 teaspoon whole cumin seed
• 4 stalks fresh lemongrass
• 1 tablespoon coarsely chopped fresh cilantro
• 1 tablespoon finely chopped peeled fresh galangal or fresh ginger
• 1 teaspoon minced lime peel
• 2 tablespoons coarsely chopped garlic
• 1/4 cup coarsely chopped shallot
• 1 teaspoon shrimp paste
• 1 teaspoon salt

Directions

1. 1

   Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.

2. 2

   Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.

3. 3

   Combine the roasted seeds with the peppercorns and grind to powder. Set aside.

4. 4

   Chop lemongrass stalks and add to mortar.

5. 5

   Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.

6. 6

   Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.

7. 7

   Refrigerate in a tightly covered glass jar; keeps up to one month.