Thai Red Curry Paste

Thai Red Curry Paste

Info

Rating
Calories
125.0
Protein
5.0
Sodium
625.0
Fat
1.0

Description

If you're short on time, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced. There will be some curry paste left over after making the jungle curry and steamed catfish. Simply stir the remainder together with unsweetened coconut milk to give chicken, shrimp, or mussels a Thai spin.

Ingredients

17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
4 teaspoons coriander seeds
2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
1 teaspoon whole black peppercorns
4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
2 tablespoons chopped fresh cilantro roots or stems
5 small shallots, chopped (6 tablespoons)
1/4 cup chopped garlic
15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped
2 teaspoons ga-pi (Thai shrimp paste)
1/2 teaspoon salt
Special equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processor

Directions

  1. Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.
  2. While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.
  3. Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.

Tags

    Condiment/Spread Sauce Garlic Pepper Hot Pepper Shallot Lemongrass Cilantro Coriander Gourmet
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