Red Curry Paste
16 small dried red chillies
1 teaspoon each white pepper corns and cumin seeds, roasted and powdered
1 tablespoon coriander seeds, roasted and powdered
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1 tablespoon coriander root, pounded or chopped
2 teaspoons galangal, chopped
2 tablespoons lemon grass, chopped
2 teaspoons shrimp paste
2 teaspoons fish sauce
1 teaspoon kaffir lime rind
Blend all the ingredients to a fine paste. Refrigerate or freeze and use as required. To avoid thawing the whole quantity, freezing could be done in small packs required for one use each.
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