CraigC
Guru
This is a very mild paste (too me). For more heat, add chilis to your taste.
Thai Red Curry Paste
Ingredients
3 oz dried New Mexico chilis, stems, seeds and veins removed.
12 small, dried hot chilis, such as arbol, japone, pequin or Thai bird
1 Tbsp whole corriander seed
1-1/2 Tbsp shrimp paste (available @ oriental markets) This gets double wrapped in foil, about a 2" square package.
3/4 C chopped shallots or red onion
1/2 C whole, peeled garlic cloves
1/2 Tbsp minced, fresh Kaffir lime peel or persian lime peel.
2 large stalks lemon grass, outer leaves discarded, using about the first 3" from the root end only. Cut into thin rounds.
!/2 C finely chopped, peeled fresh galangal or fresh ginger. I use fresh galangal
Directions
1) Bring a small sauce pan of water to a boil.
2) Stem and seed chilis. Cut in 1/2 lengthwise and remove as many veins as possible. Cut halves into 3/4" strips crosswise and reserve.
3) Stem and shake out most of the seeds from the hot chilis or leave them if you really like spicy Thai. Cut the hot chilis into small pieces.
4) When water comes to a boil, remove from heat, add all the chilis and let them steep for 30 minutes.
5) In a small skillet toast the corriander seeds until fragrent, making sure to shake the pan to prevent burning. Transfer seeds to a small bowl to cool.
6) Place the skillet back over medium heat and add the packet of shrimp paste, cook for about 5 minutes, until fragrent, turning packet several times. Set asided to cool.
7)Place the skillet back over medium heat, add the shallots and garlic. Dry fry until soft and slightly browned, about 5 minutes.
8) In a spice grinder, process the corriander seeds to a powder and transfer to a blender or food processer (metal blade).
9) Add the lemon grass, lime zest, galangal, shallots and garlic to the blender.
10) Add the cooled shrimp paste.
11) Drain the chilis, keeping 1/2 cup of the liquid.
12) Add chilis to the blender.
13) Blend/process ingredients until a thick, smooth paste is formed. You will have to pause to scrape down the sides. You can add a couple Tbsp of soaking liquid to assist in the processing if it appears too thick.
14) Press paste through a fine mesh strainer to remove excess solids.
This recipe will give you about 1-1/2 cups. It will last about 1 month in an air tight container in the fridge or 3 months in the freezer.
Thai Red Curry Paste
Ingredients
3 oz dried New Mexico chilis, stems, seeds and veins removed.
12 small, dried hot chilis, such as arbol, japone, pequin or Thai bird
1 Tbsp whole corriander seed
1-1/2 Tbsp shrimp paste (available @ oriental markets) This gets double wrapped in foil, about a 2" square package.
3/4 C chopped shallots or red onion
1/2 C whole, peeled garlic cloves
1/2 Tbsp minced, fresh Kaffir lime peel or persian lime peel.
2 large stalks lemon grass, outer leaves discarded, using about the first 3" from the root end only. Cut into thin rounds.
!/2 C finely chopped, peeled fresh galangal or fresh ginger. I use fresh galangal
Directions
1) Bring a small sauce pan of water to a boil.
2) Stem and seed chilis. Cut in 1/2 lengthwise and remove as many veins as possible. Cut halves into 3/4" strips crosswise and reserve.
3) Stem and shake out most of the seeds from the hot chilis or leave them if you really like spicy Thai. Cut the hot chilis into small pieces.
4) When water comes to a boil, remove from heat, add all the chilis and let them steep for 30 minutes.
5) In a small skillet toast the corriander seeds until fragrent, making sure to shake the pan to prevent burning. Transfer seeds to a small bowl to cool.
6) Place the skillet back over medium heat and add the packet of shrimp paste, cook for about 5 minutes, until fragrent, turning packet several times. Set asided to cool.
7)Place the skillet back over medium heat, add the shallots and garlic. Dry fry until soft and slightly browned, about 5 minutes.
8) In a spice grinder, process the corriander seeds to a powder and transfer to a blender or food processer (metal blade).
9) Add the lemon grass, lime zest, galangal, shallots and garlic to the blender.
10) Add the cooled shrimp paste.
11) Drain the chilis, keeping 1/2 cup of the liquid.
12) Add chilis to the blender.
13) Blend/process ingredients until a thick, smooth paste is formed. You will have to pause to scrape down the sides. You can add a couple Tbsp of soaking liquid to assist in the processing if it appears too thick.
14) Press paste through a fine mesh strainer to remove excess solids.
This recipe will give you about 1-1/2 cups. It will last about 1 month in an air tight container in the fridge or 3 months in the freezer.
