Red curry paste

nam phrik kaeng

1 1/2 TB coriander seeds, toasted
2 tsp cumin, toasted
1 tsp white peppercorns
7 dried Thai long chiles, seeded, soake in hot water, drained
10 dried bird’s eye chiles, ditto
2 tsp salt
2 TB galangal, finely chopped
2 TB thinly sliced lemongrass
2 tsp finely chopped kaffir lime rind
2 TB finely chopped cilantro roots (or stems)
10 cloves garlic
1/2 C sliced shallots

add them in order to a mortar and pestle to a fine paste/powder before adding the next ingredient.

although the mortar and pestle are a lot of work, it does bring out the flavours in a way that you just can’t get with spice grinders, blenders, food processors, but it is time-consuming.


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