Thai Red Curry Paste

🥘 Ingredients

• coriander root
  1 Tbsp
• coriander seeds
  1 Tbsp
• cumin seeds
  1 tsp
• galangal
  1 Tbsp
• garlic
  2 Tbsp
• kaffir lime zest
  1 tsp
• large dried red chilies
  8 to 10
• lemongrass
  2 stalks
• shallots
  3 Tbsp
• shrimp paste
  1 tsp
• table salt
  1 tsp
• warm
• white peppercorns
  1/2 tsp

1. 1

   Cut the large dried red chilies into small pieces and remove the seeds for less heat. Soak them in warm water for 15 to ⏱️ 20 minutes until soft. Drain and pat dry.

   large dried red chilies: 8 to 10, warm
2. 2

   In a dry pan over medium-low heat, toast the coriander seeds , cumin seeds , and white peppercorns until fragrant, about 2%minutes. Grind them into a fine powder using a spice grinder or mortar and pestle.

   coriander seeds: 1 Tbsp, cumin seeds: 1 tsp, white peppercorns: 1/2 tsp
3. 3

   Add the soaked chilies and table salt to a large granite mortar. Pound with a pestle until they form a smooth red paste.

   table salt: 1 tsp
4. 4

   Add the "hard" ingredients: finely sliced lemongrass (white part only), peeled and finely chopped galangal , finely grated kaffir lime zest , and finely chopped coriander root (or cilantro stems). Pound until completely smooth and no fibers remain.

   lemongrass: 2 stalks, galangal: 1 Tbsp, kaffir lime zest: 1 tsp, coriander root: 1 Tbsp
5. 5

   Add the "soft" ingredients: finely chopped garlic and finely chopped shallots . Continue pounding until the mixture is uniform.

   garlic: 2 Tbsp, shallots: 3 Tbsp
6. 6

   Add the ground toasted spices and the shrimp paste (or miso paste for a vegan version). Pound for another 2 to ⏱️ 3 minutes until everything is well combined into a thick, oily paste.

   shrimp paste: 1 tsp
7. 7

   Use immediately or store in an airtight container in the refrigerator for up to 2%weeks, or freeze for up to 6%months.