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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Red Curry Paste Recipe

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This recipe for Red Curry Paste is from The DeLoria Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/8 to 1/4 c small dried red chilies depending on how hot you want this
10 whole peppercorns
1 tbsp whole coriander seed
1 tsp whole cumin seed
4 stalks lemongrass
1 tbsp finely chopped cilantro
1 tbsp finely chopped ginger
1 tsp minced lime peel
2 tbsp chopped garlic
1/4 c chopped shallots
1 tsp shrimp paste
1 tsp salt
Directions:
Directions:
Stem the chilies ad shake out and discard the seeds. Chop coarsely and place in a small bowl. Add warm water to cover and soak for 20 minutes.

Meanwhile, place the coriander seed in a small skillet and dry-fry over medium heat until darkened a little a fragrant, 3 to 5 minutes. Shake the pan now and then to prevent burning. Transfer to a small bowl to cool. Roast the cumin seed in the same way. Combine the roasted spices and whole peppercorns and grind to a fine powder in a mortar with a pestle or in a spice grinder. Set aside.

Add the cilantro, ginger, and lime peel Pound until the ingredients are broken down, scraping down the sides often with a spoon. Add the garlic and shallot and continue pounding, grinding, and scraping until a moist, fragrant paste forms, about 5 minutes.

Drain the chilies and add them to the mortar. Grind them in, being careful to keep the chili paste from splashing. Add the ground spices, shrimp paste, and salt and grind well. Transfer to a small glass jar, cover tightly, and refrigerate for up to 1 month.
Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
hour

 

 

 

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