Thai Red Curry Paste

🥘 Ingredients

• large dried red chilies 8 to 10
• warm
• coriander seeds 1 Tbsp
• cumin seeds 1 tsp
• white peppercorns ½ tsp
• table salt 1 tsp
• lemongrass 2 stalks
• galangal 1 Tbsp
• kaffir lime zest 1 tsp
• coriander root 1 Tbsp
• garlic 2 Tbsp
• shallots 3 Tbsp
• shrimp paste 1 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.
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.
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.
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.
5. 5

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