Curry Paste (Thailand)
Yield
servingsPrep
15 minCook
?Ready
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
dried red chiles
1 1/2 to 2 inches long |
* |
| 2 | tablespoons |
shallots
or scallions, whites only, minced |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
powdered sereh
|
* |
| 1 | tablespoon |
shrimp paste
|
*
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
coriander seeds
|
|
| 1 | teaspoon |
lemon zest
finely grated |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
dried red chiles
1 1/2 to 2 inches long |
* |
| 3E+1 | ml |
shallots
or scallions, whites only, minced |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
paprika
|
|
| 15 | ml |
powdered sereh
|
* |
| 15 | ml |
shrimp paste
|
*
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
caraway seeds
|
|
| 5 | ml |
coriander seeds
|
|
| 5 | ml |
lemon zest
finely grated |
|
| 5 | ml |
salt
|
|
Directions
Under cold running water, wash the chilies and remove their stems.
Brush out any seeds that cling to the skin and break the pods into small pieces.
To make red curry paste: combine the chilies, shallots (or scallions), garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel and salt in the jar of an electric blender and blend at high speed for 20 to 30 seconds.
Turn off the machine, scrape down the sides of the jar and blend again until the mixture is a smooth paste.
Tightly covered and refrigerated, the paste may be safely kept for a month or so.
To make green curry paste: substitute 6 fresh hot green chilies (about 2 inches long) for the dried red chilies and omit the paprika from the recipe.
Then follow the above directions precisely.
Green curry paste may be covered and refrigerated for about a month.
For a more fiery paste, include some seeds - the hottest part of the chili.
