Red Curry Paste
My version of Thai red curry
6 dried California chiles
4 dried Thai chiles about 3" long
1 1/2 teaspoons cumins seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons peppercorns
1 teaspoon coarse sea salt
1 teaspoon finely chopped Kaffir lime leaf
1 1/2 teaspoons finely chopped Galangal root
1.5 tablespoons finely chopped lemongrass
1/3 cup diced shallots
1.5 tablespoons finely chopped garlic
1/2 teaspoon "Por Kwan" shrimp paste (Amazon or grocery)
Mortar & pestle or mini food processor
Remove the seeds and membranes from peppers and chop. Place in a bowl, boiling hot water over top and let soak, to soften. Remove from bowl and press out water.
Toast the cumin and coriander seeds in a small pan, over medium-high heat, until aromatic (few minutes) and pour into the mortar. Add the peppercorns and sea salt and grind. Add the Kaffir, Galangal and lemongrass and grind. Add the shallot and garlic and grind. Finely chop the softened chilies, and using the flat edge of knife purée as finely as possible, as you would garlic cloves. Add to the mortar with the shrimp paste and grind. Spoon into a sealable container and refrigerate until ready to use.
Lasts 4-5 day in refrigerator or can be frozen.