Thai Red Curry Paste
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
—
Total Time
30 min
Servings
4 servings
Ingredients
- 18 dried Thai red chili peppers -- seeded and halved
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- 4 teaspoonscoriander seeds
- 1 teaspoonwhole black peppercorns
- 2 fresh lemongrass stalks
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- 4 teaspoonsgalangal or ginger root -- peeled and chopped
- 18 kaffir lime leaves -- finely chopped
- 2 tablespoonschopped cilantro leaves
- 5 tablespoonsshallot
- 1/4 cupchopped fresh garlic
- 15 fresh red serrano chilies -- stemmed (seeded and chopped)
- 2 tsp.shrimp paste
- 1/2 tsp.kosher salt
Instructions
- 1
Cut dried chilies into 1/4-inch pieces with kitchen shears and soak in warm water until softened for about 20 minutes. Drain well in a sieve.
- 2
While chiles soak, toast coriander and peppercorns in a dry small heavy skillet over moderate heat, shaking the skillet until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop. Finely grind the coriander and peppercorns in a spice grinder.
- 3
In a food processor fitted with a metal blade, pulse together the lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chilies, and soaked dried chilies. Add a tablespoon or more of water if the mixture is too thick. Add in the coriander-peppercorn mixture, shrimp paste, and salt and pulse until combined well.