>> title: Thai Red Curry Paste
>> author: Simply Suwanee
>> category: ingredients
>> servings: 1/2 cup

Cut the @large dried red chilies{8 to 10} 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.

In a dry pan over medium-low heat, toast the @coriander seeds{1%Tbsp}, @cumin seeds{1%tsp}, and @white peppercorns{0.5%tsp} until fragrant, about 2%minutes. Grind them into a fine powder using a spice grinder or mortar and pestle.

Add the soaked chilies and @table salt{1%tsp} to a large granite mortar. Pound with a pestle until they form a smooth red paste.

Add the "hard" ingredients: finely sliced @lemongrass{2%stalks} (white part only), peeled and finely chopped @galangal{1%Tbsp}, finely grated @kaffir lime zest{1%tsp}, and finely chopped @coriander root{1%Tbsp} (or cilantro stems). Pound until completely smooth and no fibers remain.

Add the "soft" ingredients: finely chopped @garlic{2%Tbsp} and finely chopped @shallots{3%Tbsp}. Continue pounding until the mixture is uniform.

Add the ground toasted spices and the @shrimp paste{1%tsp} (or miso paste for a vegan version). Pound for another 2 to ~{3%minutes} until everything is well combined into a thick, oily paste.

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